Warm weather is just around the corner, and with that comes outdoor living and entertaining. Be ready to host with one of our great grilling recipes, featuring chicken, steak, burgers, asparagus, and pineapple. Fresh-off-the-grill food is what makes the weekend!

INGREDIENTS
1 - tablespoon paprika
2 - teaspoons onion powder
2 - teaspoons garlic powder
2 - teaspoons lemon-pepper seasoning
1 - teaspoon ground cumin
1/2 - teaspoon crushed red pepper
1 - tablespoon salt
1 - tablespoon freshly ground black pepper
4 - 1 pounds beef T-bone steaks or six 8-oz. beef ribeye steaks (about 1 inch thick)
12 - medium ripe peaches (about 4 lb.), peeled, pitted, and halved
1/4 - cup balsamic vinegar
2 - tablespoons snipped fresh thyme
1 - tablespoon butter, melted
1 - teaspoon sugar
1/2 - teaspoon freshly ground black pepper
Fresh thyme sprigs

DIRECTIONS
In a small bowl stir together paprika, onion powder, garlic powder, lemon- pepper, cumin, crushed red pepper, salt, and black pepper. Rub onto both sides of steaks.

Grill steaks on rack of a covered grill directly over medium coals (for medium-rare, grill 10 to 13 minutes), turning once. Cover; let stand 5 minutes.

Grill peaches 5 minutes, turning once.
Meanwhile, in a large bowl combine balsamic vinegar, snipped thyme, butter, sugar, and 1/2 tsp. black pepper. Add peaches; toss. Serve with steak; top with thyme sprigs.

NUTRITION FACTS (Ribeye Steaks & Peaches)
Per serving: 321 kcal , 17 g fat (7 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 71 mg chol. , 630 mg sodium , 17 g carb. , 3 g fiber , 14 g sugar , 25 g pro.