Mesquite Maple Steaks and Vegetables with Watermelon Coolers


Begin steak recipe and marinate steaks (5 minutes)

Prepare coolers through step 1 (5 minutes)

Complete steak recipe and coolers; serve (20 minutes)


Mesquite Maple Steaks and Vegetables


2 medium red bell peppers

6 oz presliced portabellas

Large zip-top bag

3 tablespoons dry mesquite marinade mix

2 tablespoons olive oil

1/4 cup maple syrup, divided

1 1/2 lb grilling steaks (such as ribeye, strip, or tenderloin)


Quarter bell peppers lengthwise; remove core and seeds.

Discard stems and gills (dark brown layers) from mushrooms.


1. 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.

2. 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.

3. 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.

Watermelon Coolers


3/4 cup frozen limeade concentrate, thawed

4 cups seedless watermelon chunks (about 1 1/2 lb)

6 cups cherry lemon-lime soda (chilled)


Thaw limeade until softened.


1. 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.

2. Divide juice evenly into 4 glasses; pour soda over juice. Serve cold.


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