Ingredients

• 1 tablespoon fresh rosemary
• ½ cup Greek vinaigrette
• 1 tablespoon Worcestershire sauce
• Large zip-top bag
• 1 ½ lb boneless grilling steaks (such as New York strip, sirloin, or ribeye)

Prep

Steps

1. Preheat grill (or grill pan) on medium; chop rosemary. Combine all ingredients (except steaks) in bag; seal and shake to mix. Add steaks (wash hands); seal bag and knead to coat steaks. Let stand 10 minutes (or up to 1 hour) to marinate.
2. Place steaks on grill and close lid (or cover loosely with foil); grill 4–7 minutes on each side until 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 to cutting board and let stand 5–10 minutes; temperature will rise 5–10°F during this time.
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 tablespoon fresh rosemary
• 3 tablespoons Greek vinaigrette
• 1 teaspoon Montreal steak seasoning
• 1 (22 oz) package frozen red potato wedges
• 1 (24- x 12-inch) sheet aluminum foil

Prep

Steps

1. Preheat grill (or grill pan) on medium; chop rosemary. Combine all ingredients (except foil) in large bowl.
2. Spoon potatoes into center of foil. Bring up foil sides; double-fold top and ends to seal pouch. Grill 20–25 minutes, turning once, until potatoes are tender when pierced with a fork. Serve.