Ingredients

• 1 small red onion
• 1 (6.5 oz) jar marinated artichokes
• ½ cup shredded Parmesan cheese
• 2 tablespoons peppercorn ranch (or Caesar) dressing
• 2 teaspoons garlic stir-in paste
• 2 (1-inch-thick) bone-in grilling steaks (such as ribeye, porterhouse, or New York strip; about 2 lb)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Steps

1. Preheat grill (or grill pan) on medium-high. Chop red onion finely (⅓ cup). Chop artichokes coarsely. Combine onions, artichokes, cheese, dressing, and garlic paste.
2. Season steaks with salt and pepper, then place on grill (wash hands); 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).
3. Top steaks with artichoke mixture; cover and grill 1–2 more minutes until topping is warm. Transfer steaks to cutting board, tent loosely with foil, and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Slice steaks and serve.

Chef's Tip: Serve with baked or mashed potatoes and sautéed broccoli.

Ingredients

• ½ green bell pepper
• ½ small red onion
• 1 (24- x 12-inch) sheet nonstick aluminum foil
• 10 oz frozen sweet potato fries
• ¼ teaspoon seasoned salt
• ¼ teaspoon pepper
• 1 cup shredded Monterey Jack cheese

Steps

1. Preheat grill on medium. Slice pepper and onion thinly.
2. Place peppers and onions in center of foil. Top with fries, seasoned salt, pepper, and cheese. Bring up foil sides; double-fold top and ends to seal packet.
3. Place packet seam-side down on grill over indirect heat; cook 30 minutes or until fries are hot and cheese is melted. Serve.