Ingredients

• 1 ½ pounds sirloin tri-tip steaks
• 4 cloves fresh garlic
• large zip-top bag
• ½ cup steakhouse marinade
• 1 tablespoon sun-dried tomato pesto
• 1 teaspoon pepper

Steps

1. Preheat grill. Cut steaks into 4 portions. Wash hands.
2. Crush garlic, using garlic press, into zip-top bag. Use knife to remove garlic from bottom of press. Add remaining ingredients to bag; seal bag and squeeze until mixture is well blended. Add steaks, using tongs; seal bag tightly and squeeze to evenly coat steaks. Let stand 10 minutes to marinate. (Or up to 2 hours in refrigerator for more intense flavor.)
3. Place steaks on grill, using tongs, and close lid (or cover loosely with foil). Grill 6-8 minutes on each side or until internal temperature reaches 145°F (medium-rare). Use meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed to avoid over-cooking.) Let steaks stand 5-10 minutes before slicing or serving.

Ingredients

• 2 tablespoons butter, divided
• ½ cup pre-diced fresh onions
• 1 (24-ounce) package refrigerated mashed potatoes
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Steps

1. Preheat medium saucepan on medium-high 2-3 minutes.
2. Place 1 tablespoon butter in pan; swirl to coat. Add onions and cook 4-6 minutes, stirring often, or until well browned.
3. Stir in remaining ingredients (including 1 tablespoon butter). Reduce to medium and cook 3 minutes, stirring occasionally, or until thoroughly heated.