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Publix Aprons Recipes

Gaucho Steaks and Nut Yam Cakes With Beet Salad

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat grill; cut lemon and lime in half and set aside
  • Prepare steak recipe through step 4 - 15 minutes
  • Prepare salad - 10 minutes
  • Grill steaks and cook yam cakes; serve - 10 minutes

Gaucho Steaks and Nut Yam Cakes With Beet Salad

Gaucho Steaks and Nut Yam Cakes

cooking spray
1 (8-count) package frozen yam patties
4 cloves fresh garlic
1 lime (rinsed)
3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless top sirloin steaks
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
1/4 cup honey
1/4 teaspoon ground cinnamon

1. Preheat grill. Coat 2-quart microwave-safe baking dish with cooking spray; arrange yam patties in single layer in baking dish. Microwave on HIGH 5–7 minutes or until mostly thawed.
2. Meanwhile, crush garlic, using garlic press, into large shallow dish. Use knife to remove garlic from bottom of press. Squeeze juice of lime over garlic; stir in olive oil until blended.
3. Cut steak into 4 portions; season with salt and pepper. Place in garlic mixture, turning to coat both sides; let stand 10 minutes to marinate. Wash hands.
4. Meanwhile, brush yam patties with honey. Chop walnuts finely using food chopper; sprinkle over yam patties. Sprinkle with cinnamon and set aside.
5. Place steaks on grill (wash hands); close lid (or cover loosely with foil). Grill 4–5 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.) Let steaks stand 5 minutes before serving.
6. Cover yam patties (with lid or plastic wrap); microwave on HIGH 2 1/2–3 minutes or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe-steaks) 460kcal; FAT 34g; CHOL 90mg; SODIUM 380mg; CARB 2g; FIBER 0g; PROTEIN 34g; VIT A 0%; VIT C 6%; CALC 6%; IRON 15%

CALORIES (per 1/4 recipe-yam cakes) 300kcal; FAT 10g; CHOL 0mg;  SODIUM 180mg; CARB 52g; FIBER 3g; PROTEIN 3g; VIT A 140%; VIT C 4%; CALC 2%; IRON 4%

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Beet Salad

8–10 sprigs fresh cilantro (rinsed)
1 lemon (rinsed)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
15 ounces canned sliced beets (drained)
1/4 cup pre-diced green onions


1. Chop cilantro finely using food chopper; place in medium bowl. Squeeze juice of lemon (1 1/2 tablespoons) into cilantro; stir in olive oil and salt until well blended.
2. Stir in beets and green onions until evenly coated (stir gently to avoid breaking beet slices). Chill until ready to serve.

CALORIES (per 1/4 recipe) 100kcal; FAT 7g; CHOL 0mg; SODIUM 350mg; CARB 9g; FIBER 2g; PROTEIN 1g; VIT A 8%; VIT C 20%; CALC 2%; IRON 10%
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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 15 oz canned sliced beets
Add to your grocery list 1/2 cup chopped walnuts
Add to your grocery list cooking spray
Add to your grocery list 5 tbsp extra-virgin olive oil
Add to your grocery list 1/4 tsp ground cinnamon
Add to your grocery list 1/4 cup honey

Add to your grocery list 1 (8-count) package yam patties

Add to your grocery list 1 1/2 lb boneless top sirloin steaks

Add to your grocery list 8-10 sprigs fresh cilantro
Add to your grocery list 4 cloves fresh garlic
Add to your grocery list 1  lemon
Add to your grocery list 1  lime
Add to your grocery list 1/4 cup pre-diced green onions

Suggested Items
Add to your grocery list cappuccino cake
Add to your grocery list cornbread
Add to your grocery list fresh salad blend

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Utensils & Cookware

  • grill, grilling tongs
  • large shallow dish
  • 2-quart microwave-safe baking dish
  • food chopper, basting brush
  • garlic press, cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Add some chopped fresh cilantro to the steak marinade to add traditional South American flavor to the steak.
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Recipe Version gril0037