Steak and Baby Portobellas

1 cup Wish-BoneŽ Italian Dressing
1/2 cup dry red wine
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
2 tablespoons finely chopped oregano leaves or 2 teaspoons dried oregano leaves, crushed
2 medium red and/or yellow bell peppers, quartered
8 ounces baby portobella, crimini or white mushrooms
1 boneless beef top sirloin steak, 1 inch thick (about 1 1/2 pounds)
Feta or goat cheese, crumbles (optional)

For marinade, combine Italian dressing, wine, onion, garlic and oregano.

In two separate large, shallow non- aluminum baking dishes or plastic bags, pour 1/2 cup marinade over peppers and mushrooms and another 1/2 cup marinade over steak; turn to coat. Cover, or close bags, and marinate in refrigerator 30 minutes. Refrigerate remaining marinade.

Remove steak and vegetables from marinades, discarding marinades.

Grill steak and vegetables, turning occasionally and brushing frequently with refrigerated marinade, 17 to 21 minutes or until steak is medium rare to medium doneness and vegetables are tender.

To serve, carve steak. Garnish steak and vegetables with cheese.

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MAPLE GLAZED SWEET POTATOES AND APPLES

3 lbs sweet potatoes,peeled, cut crosswise into 1/4" thick rounds
1 3/4 lbs tart green apples, cored, peeled, halved and cut into 1/4-inch thick slices
3/4 cup pure maple syrup
1/4 cup apple cider
1/2 stick butter, cut into pieces (1/4 cup)
1/2 tsp salt

Preheat oven to 375F.

In 13x9x2-inch glass baking dish, alternate apple and potato slices in rows, packing tightly.

Combine remaining ingredients in heavy medium saucepan and bring to boil over high heat. Pour hot syrup over potatoes and apples.

Cover dish tightly with foil and bake one hour.

Uncover casserole. (Can be prepared 3 hours ahead. Let stand at room temperature, basting occasionally with pan juices.)

Reduce temperature to 350F. Bake until potatoes and apples are very tender and syrup is reduced to thick glaze, basting occasionally, about 45 minutes. Let stand 10 minutes before serving.