Ingredients

• 2 medium red bell peppers
• 6 oz sliced portabella mushrooms
• Large zip-top bag
• 3 tablespoons dry mesquite marinade mix
• 2 tablespoons coconut (or olive) oil
• 4 tablespoons maple syrup, divided
• 1 ½ lb boneless grilling steaks (such as ribeye, strip, or tenderloin)

Steps

1. Quarter bell peppers lengthwise; remove cores and seeds. Discard stems and gills (dark brown layers) from mushrooms. Preheat grill (or grill pan) on medium.
2. Combine in bag: marinade mix, oil, and 2 tablespoons syrup; shake to blend. Add peppers, mushrooms, and steaks (wash hands); seal bag tightly and shake to coat evenly. Let stand 10 minutes (or overnight) to marinate.
3. 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 and let stand 5 minutes to rest; temperature will rise 5–10°F during this time.
4. Place mushrooms on grill; cook 1–2 minutes on each side 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 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

• ¾ cup frozen limeade concentrate
• 4 cups seedless watermelon chunks (about 1 ½ lb)
• 6 cups chilled cherry lemon-lime soda

Prep

• Thaw limeade until softened.

Steps

1. Thaw limeade following package instructions. Place watermelon into food processor (or blender); process until liquefied and strain to remove pulp. Place juice in pitcher and stir in limeade until blended. Chill until ready to serve.
2. Divide juice evenly among serving glasses; pour soda over juice. Serve.