Ingredients

• 1 lemon, for juice
• ½ cup spicy vegetable juice
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon celery salt
• Large zip-top bag
• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
• Cooking spray
• ¼ cup crumbled blue cheese

Steps

1. Juice lemon (1 tablespoon). Combine tomato juice, horseradish, Worcestershire sauce, lemon juice, and celery salt. Pour one-half sauce into zip-top bag; set remaining half aside for later use. Add steaks to bag; knead to coat and let stand 15 minutes (or chill overnight) to marinate. Preheat grill (or grill pan) on medium-high.
2. Remove steaks from bag (discard marinade) and coat with spray; grill 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
3. Sprinkle sliced steak evenly with cheese. Serve with reserved half sauce for dipping.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, 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.

Ingredients

• 1 (12 oz) bag trimmed fresh green beans
• 2 fresh nectarines
• ½ cup julienne-cut, sun-dried tomatoes
• ¼ cup crumbled blue cheese
• ½ teaspoon kosher salt
• 1 (7.5 oz) bleu cheese (or gorgonzola) salad kit
• ½ cup slivered almonds

Steps

1. Microwave green beans following package instructions. Slice nectarines thinly. Cut green beans into bite-size pieces.
2. Place all ingredients in salad bowl; toss to coat. Serve.