Picante Steak and Mostaccioli Pasta

Ingredients 1/2 cup pre-diced red onion
7–8 sprigs fresh cilantro (rinsed)
1/4 cup canned, sliced jalapeno peppers
1/2 cup roasted red peppers
two 8-ounce cans crushed pineapple in juice (drained)
8 ounces mostaccioli or penne rigate pasta
2 tablespoons canola oil, divided
1/2 teaspoon chili powder, divided
1 pound beef flank steak
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper



Steps

1. Preheat grill. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
2. Chop cilantro and then jalapeño and red peppers; place all in medium bowl. Stir in onions and pineapple; set aside.
3. Stir pasta into boiling water. Boil 10–12 minutes, stirring occasionally, or until tender. (Transfer cooked pasta to colander to drain.)
4. Brush 1 tablespoon of the oil over both sides of the steak; then sprinkle with 1/4 teaspoon of the chili powder. Place steak on grill (wash hands); grill 4–5 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.) Remove steaks from grill; let stand 5–10 minutes before slicing.
5. Preheat large sauté pan on medium-high 1–2 minutes. Place remaining 1 tablespoon oil in pan; swirl to coat. Add pineapple mixture (set bowl aside), lime juice, salt, pepper, and remaining 1/4 teaspoon chili powder. Cook 4–5 minutes or until onions begin to soften. Transfer pasta to same medium bowl.
6. Stir pineapple mixture into pasta. Cut steak in 1/8-inch-strips diagonally against the grain; cut strips into bite-size pieces. Stir into pasta and serve.

(Recipe courtesy of Publix Apron's Simple Meals)

Mediterranean Ribeye Steaks

Ingredients 3 cups fresh spinach leaves, coarsely chopped
1 1/2 lb boneless beef ribeye steaks
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup pre-diced red onions
1/4 cup crumbled feta cheese
1/4 cup Italian bread crumbs
2 tablespoons sun-dried tomato pesto

Prep

• Chop spinach; place in microwave-safe bowl.

Steps

1. Cover spinach; microwave on HIGH 2–3 minutes or until tender. Drain thoroughly.
2. Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper (wash hands). Place butter in pan, then add steaks and onions; cook steaks 5–6 minutes on each side or until 145°F (for medium-rare). Stir feta cheese, bread crumbs, and tomato pesto into spinach.
3. Spread 1/4 cup spinach mixture over top of steaks during last two minutes of steak cook time. Carefully turn steaks and spinach mixture over to heat topping; cook 1–2 more minutes or until golden and slightly crusty. Gently turn steaks over and serve.
   NOTE: This topping may also be browned, using an oven broiler.

(Recipe Courtesy of Publix Apron's Simple Meals)

Italian Steak Fettuccine

Ingredients 3 plum tomatoes
1 zucchini
1 yellow pepper
1 medium purple onion
1 1/2 pounds sirloin steak
1/2 teaspoon seasoned salt
1/4 teaspoon Montreal steak seasoning
1 tablespoon olive oil
1/2 pound fresh sliced mushrooms
8 ounces fettuccine
1/2 cup Burgundy wine
1/4 cup pesto sauce
grated Parmesan cheese, to taste

Steps
1. Fill saucepan 3/4 full with hot water, cover and bring to boil on high heat.
2. Preheat oven to 400°F.
3. Wash all vegetables. Dice tomatoes and zucchini into 1-inch pieces and place together in medium mixing bowl. Dice pepper and onion into 1/4-inch pieces and place in small mixing bowl. Set all vegetables aside.
4. Preheat sauté pan on high for 1-2 minutes.
5. Cut steak into four servings. Season steak with seasoned salt and steak seasoning. Wash hands.
6. Place olive oil in sauté pan, swirling to coat pan. Using tongs, place steak in sauté pan. Add onions and pepper to steak; cook for 2-3 minutes on each side.
7. Remove steaks from pan, place in oven-safe dish. Place steak in oven to finish cooking (about 15 minutes). Add tomatoes, mushrooms and zucchini to onions and peppers in sauté pan. Sauté for 3-4 minutes.
8. Check water for boil; add pasta and boil until al dente, stirring occasionally, about 8-10 minutes.
9. Add wine to vegetable mixture, cover, turn to low and simmer for 5-6 minutes. Set aside.
10. When pasta is finished cooking, drain in colander. Toss pasta with pesto and sautéed vegetables. Divide pasta mixture into four equal servings and sprinkle with Parmesan cheese. Serve with steak on side.                   



(Recipe courtesy of Publix Apron's Simple Meals)

Tri-Tip Steaks

Ingredients
1 1/2 pounds sirloin tri-tip steaks
4 cloves fresh garlic
large zip-top bag
1/2 cup steakhouse marinade
1 tablespoon sun-dried tomato pesto
1 teaspoon pepper

Steps
1. Preheat grill. Cut steaks into 4 portions. Wash hands.
2. Crush garlic, using garlic press, into zip-top bag. Use knife to remove garlic from bottom of press. Add remaining ingredients to bag; seal bag and squeeze until mixture is well blended. Add steaks, using tongs; seal bag tightly and squeeze to evenly coat steaks. Let stand 10 minutes to marinate. (Or up to 2 hours in refrigerator for more intense flavor.)
3. Place steaks on grill, using tongs, and close lid (or cover loosely with foil). Grill 6–8 minutes on each side or until internal temperature reaches 145°F (medium-rare). Use meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed to avoid over-cooking.) Let steaks stand 5–10 minutes before slicing or serving.

(Recipe courtesy of Publix Aprons Simple Meals)

Tomato-Crusted Steaks Over Vegetable Ragù

Ingredients
1 medium zucchini
1 small onion
1 medium tomato
1 large red bell pepper
8 oz whole baby portabellas
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon balsamic vinegar
2 teaspoons salt-free tomato basil seasoning, divided
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground smoked paprika
1 1/2 lb lean grilling steaks (such as filet, flat iron, or top round)


Prep

• Preheat oven to 425°F.
• Cut zucchini, onion, tomato, and bell pepper into 1/2-inch pieces.
• Cut mushrooms in half.

Steps

1. Whisk tomato paste, water, and balsamic vinegar until smooth; toss with vegetables and 1 teaspoon salt-free seasoning. Place vegetables on baking sheet in a single layer; bake 15–20 minutes or until tender.
2. Combine remaining 1 teaspoon salt-free seasoning, bread crumbs, Parmesan cheese, and paprika until blended. Coat both sides of steaks with bread crumb mixture (wash hands). Place steaks on second baking sheet; bake 10–12 minutes or until 145°F (for medium-rare). Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Summer Steaks

Ingredients
1 tablespoon fresh rosemary, coarsely chopped
1/2 cup Italian dressing with cheese
1 tablespoon Worcestershire sauce
Large zip-top bag
1 1/2 lb boneless NY strip steaks


Prep

• Preheat grill.
• Chop rosemary.

Steps

1. Combine all ingredients (except steak) in zip-top bag; shake to mix. Add steaks; seal bag and knead to coat steaks. Let stand 10 minutes to marinate.
2. Place steaks on grill and close lid (or cover loosely with foil); grill 4–7 minutes on each side or 145°F (for medium-rare). Slice steaks or cut into portions and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Steaks With Gorgonzola

Ingredients
1/2 stick herb garlic butter (about 1/4 cup)
1/2 cup crumbled Gorgonzola cheese
1 1/2 lbs flat iron steaks
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon canola oil
1/2 cup white wine

Steps
1. Combine butter and cheese in small bowl until blended; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of steaks with salt and pepper (wash hands).
2. Place oil in pan; swirl to coat. Add steaks (wash hands); cook 5–7 minutes on each side or until meat is well-browned and internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. Remove steaks from pan.
3. Drain any excess oil from pan; return pan to heat. Deglaze with wine. To deglaze: pour wine into pan and loosen browned bits of food left on bottom. Cook 3–4 minutes or until liquid has reduced almost completely.
4. Return steaks to pan. Add butter mixture; turn steaks until butter melts and steaks are coated. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Steaks With Avocado Butter

Ingredients
1 medium red onion, thinly sliced
2 avocados, quartered
Juice of 1 lime
3–4 oz fresh cilantro
1/4 cup light sour cream
1 1/2 teaspoons chopped garlic
1 teaspoon Complete seasoning, divided
1/2 teaspoon pepper, divided
1 lb extra-thin-sliced beef steaks (top round, sirloin)
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 (4-oz) bag watercress leaves


Prep

• Slice onion; peel and quarter avocado.

Steps

1. Place avocado into food processor bowl; squeeze juice of lime over avocado. Add cilantro (1 1/2 cups), sour cream, garlic, 1/2 teaspoon of the Complete seasoning, and 1/4 teaspoon of the pepper; process 1–2 minutes or until smooth.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of steaks with remaining 1/2 teaspoon Complete seasoning and 1/4 teaspoon pepper (wash hands). Place oil in pan, then add steaks; cook 1 minute on each side. Remove steaks from pan; cover to keep warm.
3. Place onions and water in same pan; cook 1–2 minutes or until onions begin to soften. Add watercress; cook 30 seconds, stirring continuously, or until wilted. Place greens on serving platter, then steaks; top with avocado butter and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Steaks Béarnaise Over Potato Cakes

Ingredients
2 cups prepared sour cream and chive mashed potatoes
1/3 cup cooked bacon pieces
1/3 cup crumbled blue cheese
2 tablespoons + 1/2 cup all purpose flour
1 large egg (or 1/4 cup egg substitute)
1 1/2 lb grilling steaks (NY-strip, skirt, or ribeye)
1/2 teaspoon fresh ground pepper
3/4 teaspoon kosher salt, divided
3 tablespoons canola oil, divided
1 bag fresh spinach (8–10 oz)
1 (10-oz) container roasted garlic cooking crème, divided
2 tablespoons béarnaise sauce mix

Steps

1. Combine potatoes, bacon, cheese, 2 tablespoons flour (or more, if potatoes too soft), and egg until blended. Form into six patties. Place 1/2 cup flour on plate; coat both sides of patties with flour. Set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with pepper and 1/2 teaspoon salt. Place 1 tablespoon oil in pan, then add steaks; cook 3–4 minutes on each side or until 145°F (for medium-rare). Remove steaks from pan; cover to keep warm.
3. Reduce heat to medium. Place remaining 2 tablespoons oil in pan, then add 3 patties; cook 2–3 minutes on each side or until golden. Transfer to paper towels to drain; cover to keep warm. Repeat with remaining 3 patties.
4. Place spinach in large microwave-safe bowl and cover; microwave on HIGH 4–5 minutes or until tender. Slice steak thinly across grain.
5. Combine 1/2 cup cooking crème and béarnaise sauce mix in microwave-safe bowl; microwave on HIGH 1 minute, stirring often, or until hot.
6. Drain spinach, if needed; stir in remaining cooking crème and 1/4 teaspoon salt. Divide spinach over potato cakes, top with steak, and drizzle with sauce. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Steakhouse Cuts With Bacon-Wrapped Onions

Ingredients
1 large sweet onion
4 slices bacon
1 1/2 lb grilling steaks (such as ribeye, tenderloin, or strip)
1 teaspoon kosher salt
3/4 teaspoon seasoned pepper
1 tablespoon balsamic glaze


Prep

• Preheat grill; preheat oven to 400°F.
• Peel onion; cut in half vertically. Cut each half into six 1/2-inch-thick wedges.
• Cut bacon slices into thirds. (The easiest way to cut bacon is with kitchen shears.)

Steps

1. Wrap one piece of bacon around each onion wedge; place on baking sheet (wash hands). Bake 20–25 minutes or until bacon is crisp and onions are tender.
2. Cook onions about 10 minutes, then season both sides of steak with salt and pepper (wash hands). Place steaks on grill; grill 4–5 minutes on each side or until 145°F (for medium-rare). Let steaks stand 5–10 minutes before cutting.
3. Top steaks with onions; then drizzle with balsamic glaze. Serve.

1. (Recipe courtesy of Publix Aprons Simple Meals)

Steak With Tomato Relish

Ingredients
1 sweet onion
1 1/2 teaspoons seasoned pepper, divided
1 (14.5-oz) can fire-roasted diced tomatoes (drained)
1 (12-oz) jar roasted red peppers (drained)
1 tablespoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons fig-flavored vinegar
1 1/2 lb grilling-cut steaks (filet, ribeye, or sirloin)
1/2 teaspoon kosher salt
4 slices provolone cheese

Prep

• Preheat grill (or grill pan) on medium-high.
• Peel onion and cut in half; cut one-half into quarters and place in food processor.

Steps

1. Add 1 teaspoon seasoned pepper, diced tomatoes, red peppers, coriander, cumin, and vinegar; pulse until finely chopped.
2. Season both sides of steaks with salt and 1/2 teaspoon seasoned pepper. Place steaks on grill (or in grill pan); close lid (or cover loosely with foil). Grill 3–5 minutes on each side or until 145°F (for medium-rare).
3. During last 2 minutes of grill time, top each steak with 2 tablespoons tomato relish and 1 cheese slice. Cover and grill until cheese melts. Let steaks stand 2–3 minutes before slicing. Cut into four portions and serve with remaining tomato relish.

(Recipe courtesy of Publix Aprons Simple Meals)

Steak Diane

Ingredients
1 1/2 lb beef grilling steaks (sirloin, strip, or ribeye)
1/2 teaspoon seasoned salt
3 tablespoons butter
8 oz pre-sliced fresh mushrooms
1/4 cup pre-sliced green onions
1/2 cup brown gravy
1/4 cup sour cream
2 tablespoons steak sauce
1/4 cup red wine


Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with seasoned salt. Place butter in pan, then add steaks; cook 6–8 minutes on each side or until 145°F (for medium-rare).
2. Remove steaks from pan. Add mushrooms and onions, stirring in browned bits left on pan bottom; cook and stir 2–3 minutes or until browned. Combine gravy, sour cream, and steak sauce.
3. Stir wine and then gravy mixture into pan; cook and stir 1–2 minutes until boiling and sauce begins to thicken. Return steaks to pan; reduce heat to low. Cook 1–2 minutes to blend flavors. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Steak and Onion Soup

Ingredients
1 tablespoon olive oil
two 10-ounce bags frozen diced onions
8 ounces Deli sliced bottom round roast beef
1/4 cup cream sherry
2 cups water
one 14 1/2-ounce can beef broth
one 14 1/2-ounce can chicken broth
1 tablespoon ketchup
3 bay leaves
1 teaspoon black pepper (optional)
1 tablespoon beef base

Steps
1. Preheat saucepan on high for 2-3 minutes.
2. Place olive oil and onions in saucepan. Cook for 12-15 minutes, stirring occasionally, until lightly browned.
3. Slice roast beef into 1/2-inch squares and set aside.
4. Stir in remaining ingredients (except roast beef), reduce heat to medium and cook for 10 minutes, stirring occasionally.
5. Stir roast beef into soup and cook for 2 minutes or until the roast beef is just heated. Remove bay leaves and discard. Serve. (Makes 6 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)

Southwest Flank Steak With Chili Potatoes

Ingredients
4 tablespoons chili seasoning mix (1.25-oz packet), divided
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1 tablespoon lime juice
2 lb flank steak
1 (20-oz) bag refrigerated diced potatoes with onions
4 tablespoons canola oil, divided

Steps

1. Position oven rack 6 inches from broiler, then preheat oven on broil. Combine 3 tablespoons chili seasoning, brown sugar, cumin, oregano, salt, and lime juice; spread evenly over steak.
2. Place steak on baking sheet; drizzle with 2 tablespoons oil. Broil 2–3 minutes on first side: turn steak and broil 5–7 more minutes or until 145°F (for medium-rare). Let steak stand 5 minutes before slicing.
3. Preheat large sauté pan on medium-high 2–3 minutes. Combine potatoes, 1 tablespoon chili seasoning, and 2 tablespoons oil. Place potatoes in pan; cook and stir 8–10 minutes or until potatoes are browned and tender.
4. Slice steak thinly, cutting across the grain of the meat, and serve over potatoes.

(Recipe courtesy of Publix Aprons Simple Meals)

Skirt Steak With Baked Avocados

Ingredients
1 large green avocado
1/2 cup fresh cilantro, coarsely chopped
1 lime
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons fajita marinade
1 tablespoon minced garlic
1 lb beef skirt steak

Prep

• Preheat oven to 400°F.
• Peel avocado and cut into 8 wedges; place in baking dish.
• Chop cilantro.
• Squeeze lime for juice (1 teaspoon).

Steps

1. Coat avocado wedges with oil; season with salt, pepper, and nutmeg. Bake 20–25 minutes or until tender and edges are lightly browned.
2. Preheat grill (or grill pan) on medium-high 4–5 minutes. Combine fajita marinade and garlic in medium bowl. Cut steak into 4 equal pieces; toss in marinade until well coated. Let stand 2–3 minutes to marinate. Place steaks on grill (or in grill pan), discarding marinade; grill 3–4 minutes on each side or until 145°F (for medium-rare). Let steak stand 5–10 minutes before slicing.
3. Transfer avocados to serving dish; drizzle with any juices and oil from baking dish. Slice steak; drizzle with lime juice and sprinkle with cilantro. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Sirloin Steaks and Vegetables

Ingredients
1 zucchini
1/2 red onion
6 large white mushroom caps
1/2 yellow bell pepper
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds top sirloin filet steaks
3/4 teaspoon Montreal steak seasoning
10–12 sprigs fresh thyme (rinsed)

Steps

1. Preheat grill on medium-high. Rinse all vegetables, remove and discard ends, peel, and seeds, as needed. Cut vegetables into halves or quarters. (If using outdoor grill, larger pieces are easier to manage while grilling. If using tabletop grill, cut again into 2-inch chunks.) Place in large bowl; add 2 tablespoons olive oil, salt, and pepper. Toss or stir until evenly coated.
2. Sprinkle both sides of steaks with steak seasoning and place on grill, using tongs; add vegetables. Close lid (or cover with foil) and grill steaks 5-8 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. Meanwhile, turn vegetables occasionally and cook until crisp-tender or desired tenderness. Cook time may be slightly more or less than for steaks. (Grills vary widely; adjust time as needed.)
3. Cut vegetables, if desired, and place on serving platter. Chop thyme leaves finely (1 tablespoon); sprinkle over vegetables. Drizzle with remaining 2 tablespoons olive oil. Cut steak diagonally into thin slices and arrange over vegetables. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Sirloin Steak With Blue Cheese Butter

Ingredients
1/2 cup crumbled blue cheese
2 tablespoons garlic butter
1/2 teaspoon onion powder
1 1/2 pounds sirloin steak
1/2 teaspoon salt
1/2 teaspoon pepper
aluminum foil (optional)

Steps
1. Preheat grill on high.
2. Combine cheese, butter and onion powder in small mixing bowl.
3. Season both sides of steak with salt and pepper.
4. Place steak on hot grill and close lid (or cover with foil). Wash hands. Cook 4-5 minutes on each side, or until internal temperature reaches 145°F. Grilling times will vary depending on the thickness of the steak.
5. Spread cheese mixture over steak, close lid (or cover) and grill 1-2 minutes more until cheese is melted. Slice and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Simple Swiss Steak

Ingredients
2 tablespoons flour
1 teaspoon Montreal steak seasoning
large zip-top bag
1 1/2 pounds boneless ribeye steak
cooking spray
1 (8 1/2-ounce) can mixed vegetables (drained)
1 (12-ounce) jar homestyle zesty beef gravy
1 cup canned diced tomatoes (drained)

Steps
1. Place flour and steak seasoning in zip-top bag. Shake to mix.
2. Cut steaks into 4 equal portions, if needed. Add to flour mixture; seal tightly. Wash hands. Shake to coat all sides of steak.
3. Preheat large saucepan on high 1–2 minutes. Spray pan with cooking spray. Using tongs, place steaks in pan; cover and cook 2 minutes on each side.
4. Stir in vegetables, gravy and tomatoes. Turn steaks several times to mix ingredients. Reduce heat to medium and simmer, uncovered, 8–10 minutes. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Simple Seared Steaks

Ingredients
1 1/2 lb grilling steaks (such as ribeye, strip, or top sirloin)
1 1/2 teaspoons steak seasoning blend
1 teaspoon fennel seed
1 tablespoon olive oil

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut steak into four portions; coat both sides of steaks with seasonings (wash hands).
2. Place oil in pan; swirl to coat. Add steaks (wash hands); cook 3–4 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. Let stand 5 minutes; serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Simple Seared Steaks

Ingredients
1 1/2 lb grilling steaks (such as ribeye, strip, or top sirloin)
1 1/2 teaspoons steak seasoning blend
1 teaspoon fennel seeds
1 tablespoon olive oil



Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut steak into four portions; coat both sides of steaks with seasonings.
2. Place oil in pan, then add steaks; cook 3–4 minutes on each side or until 145°F (for medium-rare). Let stand 5 minutes; serve.

(Recipe courtesy of Publix Aprons Simple Meals)