Mesquite Maple Steaks Vegetables With Watermelon Coolers Recipes

Steps:

• Combine all ingredients, except for he steaks in a blender and process until blended.
• In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard.
• Grill steaks, basting with remaining sauce until done.

Steps:

• Place steak in a shallow dish. Mix remaining ingredients together and pour over steak. Cover and refrigerate 8 hours to overnight.
• Remove steak from marinade and grill to desired doneness.
• Heat marinade in saucepan over medium heat to boiling.
• Cut steaks into very thin slices, cutting across the grain. Place in a large dish covered with the heated marinade.

Steps:

• Mesquite Maple Steaks & Vegetables:.
• 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 or until steak is 145°F (for medium rare) and peppers are tender. Remove steaks from grill; let stand 5 minutes to rest.
• 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.
• Nutritional Information: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg; SODIUM 750mg; CARB 22g; FIBER 2g; PROTEIN 27g; VIT A 70%; VIT C 180%; CALC 4%; IRON 20%.
• Watermelon Coolers:.
• 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.
• Nutritional Information: CALORIES (per 1/4 recipe) 340kcal; FAT 0g; CHOL 0mg; SODIUM 40mg; CARB 101g; FIBER 1g; PROTEIN 1g; VIT A 20%; VIT C 35%; CALC 2%; IRON 2%.