Cola-Barbecue Grilled Steaks With Creamy Caesar Vegetables

• 1 12 lbs grilling steaks (such as NY strip, ribeye, or tenderloin)
• 1 tablespoon olive oil
• 2 teaspoons spicy steak seasoning
• 12 cup cola barbecue sauce (or regular)
• 8 ounces baby portabella mushrooms, halved
• 12 cup mini sweet peppers, thinly sliced
• 1 zucchini, squash, thinly sliced (or yellow, medium)
• nonstick aluminum foil
• 1 cup artichoke heart, drained (canned, quartered)
• 3 tablespoons sun-dried tomato finishing butter
• 12 teaspoon kosher salt
• 14 teaspoon pepper
• 13 cup light caesar salad dressing
• 2 tablespoons presliced green onions
• 2 tablespoons grated parmesan cheese

1. Cola-Barbecue Grilled Steaks:.
2. Preheat grill.
3. Coat steaks on both sides with olive oil and seasoning.
4. Place steaks on grill; grill 45 minutes on each side or until steaks are 145F (for medium rare).
5. Brush sauce over both sides of steak during last 2 minutes of grill time.
6. Remove steaks from grill; let stand 5 minutes to rest before slicing.
7. Serve.
8. Creamy Ceasar Vegetables:.
9. Place in center of foil sheet: vegetables (except green onions), finishing butter, salt, and pepper.
10. Bring up foil sides; double-fold top and ends to seal packet.
11. Place packet on grill over indirect heat; grill 1215 minutes or until vegetables are tender when pierced with a fork.
12. Remove packet from grill and drain vegetables, if needed; transfer to serving bowl.
13. Stir in dressing and green onions; sprinkle with cheese.
14. Serve.

ribeye, olive oil, barbecue sauce, baby portabella mushrooms, sweet peppers, zucchini, nonstick aluminum, butter, kosher salt, pepper, light caesar salad dressing, green onions, parmesan cheese

Taken from www.food.com/recipe/cola-barbecue-grilled-steaks-with-creamy-caesar-vegetables-519124 (may not work)