Everyone will gather with grace when they get a whiff of this grilled feast
Active time: 15 min. Total time: 11⁄2 hrs. Serves: 6
Mince 2 garlic cloves; place in large zip-top bag. Add balsamic vinegar, olive oil, 2 Tbs. lemon juice, Dijon mustard and sliced scallions. Season to taste with salt and pepper. Add steak. Squeeze air out of bag and seal. Let marinate 1 hr. or chill overnight.
Mince remaining garlic clove, lemon zest and parsley; combine in bowl to make gremolata. Season to taste with salt and pepper.
Heat grill to medium-high for direct cooking. If chilled, bring steak to room temp. Grill 8 to 10 min. for medium-rare, turning once. Let sit 10 min. Slice steak; top with gremolata.
Spinach ’n’ Artichoke Stuffed Peppers
Active time: 15 min. Total time: 15 min. Serves: 8
Slice peppers in half; remove seeds. With processor running, drop garlic through feed tube. Add cashews, scallions and oil. Process 30 sec. or until pureed. Pulse in next 4 ingredients. Season with salt and pepper.
Divide mixture among pepper halves. Garnish as desired.
Savory Sweet Potato Wedges
Active time: 10 min. Total time: 35 min. Serves: 6
Heat grill to medium-high for direct cooking. Slice potatoes in half lengthwise; cut each half into 4 wedges. Place potato wedges on large sheet of heavy-duty foil. Toss with onions, oil, paprika and chili powder; season well with salt and pepper.
Seal potatoes in foil. Place on grill. Cover grill; cook 20 min. or until potatoes are tender and onions are caramelized; season with fresh minced thyme.