Ingredients

• 1 small red onion
• ½ cup smoked almonds
• 4 oz fresh strawberries
• 2 (6-inch) wooden skewers
• Cooking spray
• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
• 3 teaspoons roasted garlic–herb seasoning, divided
• ¼ cup lemon vinaigrette
• 2 tablespoons fresh basil
• 4 oz mixed salad greens
• ¼ cup wasabi peas
• 4 oz crumbled goat cheese

Steps

1. Preheat grill (or grill pan) on medium-high. Slice onion thinly (¼ cup). Crush almonds coarsely. Hull strawberries, thread onto skewers, and coat with spray.
2. Sprinkle steaks with 2 teaspoons seasoning, then coat with spray. Place steaks on grill (wash hands); grill 5 minutes (do not flip). Flip steaks and add strawberries to grill; grill 1–2 minutes, turning skewers often, until strawberries are charred 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). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
3. Place in food processor bowl: strawberries, vinaigrette, basil, and remaining 1 teaspoon seasoning; process until blended and smooth. Place in salad bowl: mixed greens, onions, almonds, peas, and cheese; add ¼ cup strawberry vinaigrette and toss to coat.
4. Divide salad among serving plates; top with steak slices and drizzle with remaining strawberry vinaigrette. 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

• 8 oz frozen whipped topping, divided
• 1 frozen pound cake (8–10.75 oz)
• 12 oz fresh strawberries
• 8 (6-inch) wooden skewers
• Cooking spray
• ½ cup lemon curd (or orange marmalade)

Steps

1. Thaw whipped topping and pound cake. Preheat grill (or grill pan) on medium. Hull strawberries. Thread strawberries onto skewers; cut pound cake into 1-inch-thick slices.
2. Coat strawberries and pound cake with spray. Grill strawberries 1 minute, turning often, until softened and grill-marked. Grill pound cake cut-side down 60–90 seconds on each side until grill-marked. Remove from grill.
3. Combine lemon curd and 4 oz whipped topping until blended. Arrange pound cake on serving plates; spread lemon curd mixture over cake, then top with strawberries and remaining 4 oz whipped topping. Serve warm.