Ingredients

• ½ medium sweet onion
• ½ medium red bell pepper
• 2 tablespoons spicy ranch seasoning mix
• ⅓ cup canola oil
• ⅓ cup oil-packed julienne-cut, sun-dried tomatoes
• Large zip-top bag
• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• 1 (24- x 12-inch) sheet aluminum foil
• ½ cup crumbled feta cheese

Steps

1. Slice onion and pepper thinly; place in zip-top bag. Add ranch seasoning, oil, and sun-dried tomatoes; seal bag and shake to blend. Add steaks (wash hands), seal bag, and turn to coat steaks evenly. Let stand 10 minutes (or chill up to 2 hours) to marinate.
2. Preheat grill pan (or grill) on medium-high. Transfer peppers, onions, and tomatoes to center of foil sheet (discard marinade). Bring up foil sides, then double-fold top and ends to seal pouch. Place steaks in grill pan; cook 3–4 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). Remove steaks from pan and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time.
3. Meanwhile, place vegetable packet in pan; cook 7–8 minutes until tender. Top steaks with grilled vegetables and cheese. Serve.

Ingredients

• 1 lemon, for juice
• 1 (14 oz) can salad-cut hearts of palm
• 2 teaspoons cilantro stir-in paste
• 3 tablespoons extra-virgin olive oil
• 2 oz watercress leaves
• 1 ½ cups seedless red grapes
• 3 tablespoons crumbled feta cheese

Steps

1. Juice lemon (2 tablespoons). Drain hearts of palm. Combine lemon juice, cilantro paste, and olive oil in salad bowl; whisk to blend.
2. Cut watercress into bite-size pieces. Add hearts of palm, watercress, grapes, and cheese to bowl with dressing; toss and serve.