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Recipes
Cola-Barbecue Grilled Steaks with Creamy Caesar Vegetables
4 servings
35 minutes total
  • Preheat grill; prepare vegetable packets and steaks for grilling (15 minutes)
  • Begin to grill vegetables and steaks (5 minutes)
  • Complete both recipes; serve (15 minutes)

Cola-Barbecue Grilled Steaks

Ingredients

  • 1 ½ lb boneless steaks (such as ribeye, New York strip, or tenderloin)
  • 1 tablespoon olive oil
  • 2 teaspoons 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 rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve.

Creamy Caesar Vegetables

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 pesto
  • 1 (24- x 12-inch) sheet nonstick aluminum foil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ⅓ cup refrigerated, reduced-fat Caesar dressing
  • 2 tablespoons sliced fresh 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 mushrooms, peppers, squash, artichoke hearts, butter mixture, salt, and pepper in center of foil sheet. Bring up sides, then double-fold top and ends to seal packet.
    3. Place packet on grill over indirect heat; cook 12–15 minutes until vegetables are desired tenderness.
    4. Remove packet from grill; drain if needed, then transfer to serving bowl. Stir in dressing and green onions, then sprinkle with cheese. Serve.

Serving Suggestions

  • Complete your meal with fresh salad blend, cornbread, and cheesecake for dessert.

Cola-Barbecue Grilled Steaks

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.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Creamy Caesar Vegetables

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Cola-Barbecue Grilled Steaks

Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 5g, Trans Fat 0.5g, Chol 75mg, Sodium 600mg, Total Carb 19g, Fiber 0g, Total Sugar 18g, (Incl. 17g Added Sugars), Protein 26g, Vitamin D 0%, Calc 0%, Iron 15%, Potassium 6%

Creamy Caesar Vegetables

Amount per ¼ recipe serving: Calories 190, Total Fat 15g, Sat Fat 5g, Trans Fat 0g, Chol 30mg, Sodium 630mg, Total Carb 9g, Fiber 3g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%