If you don’t eat red meat, the marinade can work on chicken or portobello caps. You can use a different cut of steak if you’d like, just adjust the cook time accordingly. This uses the citrus vinaigrette from this week's Shrimp & avocado Salad as the base of the marinade, and the succotash comes together quickly after the veggies have turned caramel-y and sweet on the grill.

If you’re looking for a good steak grilling guide, this is a helpful resource.