Mesquite Maple Steaks & Vegetables With Watermelon Coolers

.

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  red bell peppers
• 6  ounces  presliced portabella mushrooms
• 1  large  zip-top bag
• 3  tablespoons  dry mesquite marinade
• 2  tablespoons olive oil
• 1⁄4 cup maple syrup, divided
• 1 1⁄2 lbs  grilling  steaks (such as ribeye, strip, or tenderloin)

• Watermelon Coolers

• 3⁄4 cup frozen limeade concentrate, thawed
• 4  cups seedless watermelon, chunks (about 1 1/2 lb)
• 6  cups  cherry  carbonated lemon-lime beverage (chilled)

Directions

1. Mesquite Maple Steaks & Vegetables:
2. Quarter bell peppers lengthwise; remove core and seeds.
3. Discard stems and gills (dark brown layers) from mushrooms.
4. 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.
5. 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.
6. 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.
7. 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%.
8. Watermelon Coolers:
9. Thaw limeade until softened.
10. 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.
11. Divide juice evenly into 4 glasses; pour soda over juice. Serve cold.
12. 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%.