Ingredients

• 8 oz whole baby portabellas
• 4 (6-inch) wooden skewers
• 2 beef shoulder petite tenders (1 ¼–1 ½ lb)
• 1 (12-oz) garlic marinade-in-bag

Steps

1. Preheat grill. Divide mushrooms and thread onto skewers. Place meat and mushrooms in bag with marinade and seal bag. Let stand 10 minutes (or overnight) to marinate.
2. Place meat on grill (discarding marinade); grill 4–5 minutes without turning.
3. Turn steaks and place mushrooms on grill; grill 4–5 minutes (turning mushrooms often) and until meat is 145°F (for medium rare) and mushrooms are tender. Let meat stand 5 minutes before slicing. Serve.

Ingredients

• 4 ears fresh corn
• Aluminum foil
• 2 tablespoons canola oil, divided
• ½ teaspoon kosher salt, divided
• ½ cup crumbled feta cheese
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons salsa
• 2 tablespoons light mayonnaise
• 2 tablespoons sour cream

Steps

1. Preheat grill. Remove husks and silks from corn. Place foil squares on work surface and top each with 1 ear of corn. Drizzle oil over corn and sprinkle with salt; wrap foil tightly around corn.
2. Place corn on grill over indirect heat and close lid (or cover loosely with foil); grill corn 12–15 minutes, turning occasionally, or until tender. Remove corn from grill.
3. Place cheese on plate (may be paper). Chop cilantro and combine with remaining ingredients. Spread mixture over corn, then roll corn in cheese. Serve.