Ingredients

• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
• 1 tablespoon olive oil
• 2 teaspoons spicy steak seasoning
• ½ cup barbecue sauce
• 2 tablespoons cola

Steps

1. Preheat grill (or grill pan) on medium-high. Coat steaks on both sides with oil and seasoning (wash hands).
2. Place steaks on grill; grill 4–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Combine barbecue sauce and cola; brush sauce over both sides of steaks during last 2 minutes of grill time.
3. Remove steaks from grill and let stand 5 minutes to rest before slicing; temperature will rise 5–10°F during this time. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 2 tablespoons unsalted butter
• 8 oz whole baby portabella mushrooms
• ½ cup mini sweet peppers
• 1 medium zucchini (or yellow) squash
• 1 cup canned, quartered artichoke hearts
• 1 tablespoon sun-dried tomato spread (or pesto)
• 1 (24- x 12-inch) sheet nonstick aluminum foil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ⅓ cup light Caesar salad dressing
• 2 tablespoons sliced green onions
• 2 tablespoons grated Parmesan cheese

Steps

1. Preheat grill (or grill pan) on medium-high; set butter out to soften. Halve mushrooms; slice peppers and squash thinly. Drain artichoke hearts.
2. Stir tomato spread into butter until blended. Place in center of foil sheet: vegetables (except green onions), butter mixture, salt, and pepper. Bring up foil sides; double-fold top and ends to seal packet.
3. Place packet on grill over indirect heat; grill 12–15 minutes until vegetables are desired tenderness.
4. Remove packet from grill and drain vegetables, if needed; transfer to serving bowl. Stir in dressing and green onions; sprinkle with cheese. Serve.