2 medium red bell peppers
6 oz presliced portabellas
Large zip-top bag
3 tablespoons dry mesquite marinade mix
2 tablespoons coconut (or olive) oil
1/4 cup maple syrup, divided
1 1/2 lb grilling steaks (such as ribeye, strip, or tenderloin)
- Quarter bell peppers lengthwise; remove core and seeds. Discard stems and gills (dark brown layers) from mushrooms. Preheat grill (or grill pan).
- Combine in bag: marinade mix, oil, and 2 tablespoons syrup; shake to blend. Add steaks, peppers, and mushrooms; seal bag tightly and shake to coat evenly. Let stand 10 minutes (or overnight) to marinate.
- Place steaks and peppers on grill; cook 4–5 minutes on each side until peppers are tender and 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 grill; let stand 5 minutes to rest. Temperature will rise 5–10°F during this time.
- Place mushrooms on grill; cook 1–2 minutes on each side or until tender. Cut peppers into bite-size strips. Drizzle remaining 2 tablespoons syrup over steaks. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.
3/4 cup frozen limeade concentrate, thawed
4 cups seedless watermelon chunks (about 1 1/2 lb)
6 cups cherry lemon-lime soda (chilled)
- Thaw limeade until softened.
- Place watermelon into food processor (or blender); blend until liquefied. Strain watermelon to remove pulp; place juice in pitcher and stir in limeade until blended. Chill until ready to serve.
- Divide juice evenly into 4 glasses; pour soda over juice. Serve cold.