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Publix Simple Meals

Cola-Barbecue Grilled Steaks with Creamy Caesar Vegetables

Cola-Barbecue Grilled Steaks with Creamy Caesar Vegetables
Servings:
4
Total Time:
30 minutes

Cooking Sequence

  • Preheat grill; prepare vegetable packets and steaks for grilling (5 minutes)
  • Begin to grill vegetables and steaks (5 minutes)
  • Complete both recipes; serve (20 minutes)

Cola-Barbecue Grilled Steaks

Ingredients

1 1/2 lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
1 tablespoon olive oil
2 teaspoons spicy steak seasoning
1/2 cup barbecue sauce
2 tablespoons cola

Steps

  1. Preheat grill. Coat steaks on both sides with olive oil and seasoning.
  2. Place steaks on grill; grill 4–5 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Combine barbecue sauce and cola; brush sauce over both sides of steak during last 2 minutes of grill time.
  3. Remove steaks from grill; let stand 5 minutes to rest before slicing. Temperature will rise 5–10°F during this time. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Creamy Caesar Vegetables

Ingredients

2 tablespoons unsalted butter, softened
8 oz whole baby portabellas, halved
1/2 cup mini sweet peppers, thinly sliced
1 medium zucchini (or yellow) squash, thinly sliced
1 tablespoon sun-dried tomato spread
1 (24- x 12-inch) sheet nonstick aluminum foil
1 cup canned, quartered artichoke hearts, drained
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup light Caesar salad dressing
2 tablespoons presliced green onions
2 tablespoons grated Parmesan cheese

Prep

  • Preheat grill; set butter out to soften.
  • Halve portabellas. Slice peppers and squash.

Steps

  1. Stir tomato spread into butter until blended. Place in center of foil sheet: vegetables (except green onions), butter mixture, salt, and pepper. Bring up foil sides; double-fold top and ends to seal packet.
  2. Place packet on grill over indirect heat; grill 12–15 minutes or until vegetables are tender when pierced with a fork.
  3. Remove packet from grill and drain vegetables, if needed; transfer to serving bowl. Stir in dressing and green onions; sprinkle with cheese. Serve.

Aprons Advice

  • Complete your meal with fresh salad blend, cornbread, and cheesecake for dessert.
  • Add 2 tablespoons of your favorite cola to the barbecue sauce to add a more caramelized flavor.

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Cola-Barbecue Grilled Steaks

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Creamy Caesar Vegetables

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Cola-Barbecue Grilled Steaks

CALORIES (per 1/4 recipe) 310kcal; FAT 15.00g; SAT FAT 5.00g; TRANS FAT 0.50g; CHOL 75mg; SODIUM 630mg; CARB 17g; FIBER 0.00g; SUGARS 15g; PROTEIN 26g; CALC 2%; VIT A 2%; VIT C 0%; IRON 15%

Creamy Caesar Vegetables

CALORIES (per 1/4 recipe) 150kcal; FAT 11.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 520mg; CARB 10g; FIBER 2.00g; SUGARS 4g; PROTEIN 5g; CALC 4%; VIT A 25%; VIT C 60%; IRON 15%

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