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Publix Aprons Recipes

Jalapeņo-Glazed Steaks With Roasted Corn and Plantain Salsa

Total Time - 35 minutes / Makes 4 (with leftovers) Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Preheat oven and grill, if using
  • Prepare corn and begin to bake - 10 minutes
  • Prepare steaks and complete salsa; serve - 25 minutes

Jalapeņo-Glazed Steaks With Roasted Corn and Plantain Salsa

Jalapeņo-Glazed Steaks

1/4 cup fresh cilantro, coarsely chopped
juice of 1 lime
1 1/2 lb grilling steaks (strip, ribeye, tenderloin)
2 1/2 teaspoons zesty garlic/herb seasoning, divided
1 sweet onion, sliced
3 tablespoons canola oil, divided
1/4 cup green pepper sauce
1 (7-oz) package Deli prepared guacamole
2 oz queso fresco (cheese)

  • Preheat grill pan (or grill). Chop cilantro; slice onion (2 cups).
  • Squeeze lime for juice (1 tablespoon) into small bowl; set aside.
  1. Season steaks with 2 teaspoons seasoning. Place steaks in grill pan (or on grill); grill 3–4 minutes on each side or until 145°F (for medium-rare). Let steaks stand 5–10 minutes before serving.
  2. Combine onions with 1 tablespoon canola oil and remaining 1/2 teaspoon seasoning; grill 4–5 minutes or until browned.
  3. Whisk together lime juice, pepper sauce, and remaining 2 tablespoons canola oil until blended. Pour over top of steaks; top with guacamole and grilled onions. Crumble cheese over onions and sprinkle with cilantro. Serve.

CALORIES (per 1/4 recipe) 540kcal; FAT 43g; CHOL 90mg; SODIUM 1050mg; CARB 10g; FIBER 4g; PROTEIN 29g; VIT A 2%; VIT C 25%; CALC 6%; IRON 15%

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Roasted Corn and Plantain Salsa

3 plum tomatoes, finely chopped
1 very ripe (black) plantain, coarsely chopped
1/2 poblano pepper, coarsely chopped
2 links cured chorizo sausage (1/2 cup), coarsely chopped
4 ears yellow corn
1/2 cup white balsamic vinegar
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

  • Preheat oven to 425°F.
  • Chop tomatoes, plantain, poblano, and chorizo (1/2 cup); place in medium bowl.
  • Remove husks and silks from corn.
  1. Place corn on baking sheet; bake 12–17 minutes or until tender and lightly browned.
  2. Remove from oven and let stand 2–3 minutes to cool.
  3. Slice corn off cobs (2–3 cups) and add to tomato mixture; stir in remaining ingredients. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 250kcal; FAT 15g; CHOL 10mg; SODIUM 350mg; CARB 27g; FIBER 2g; PROTEIN 6g; VIT A 20%; VIT C 45%; CALC 2%; IRON 6%

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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.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 2 oz queso fresco (cheese)

Add to your grocery list 1 (7-oz) package prepared guacamole

Dry Grocery
Add to your grocery list 1/4 cup green pepper sauce
Add to your grocery list 1/2 cup white balsamic vinegar
Add to your grocery list 2 1/2 tsp zesty garlic/herb seasoning

Add to your grocery list 2 links cured chorizo sausage
Add to your grocery list 1 1/2 lb grilling steaks (strip, ribeye, tenderloin)

Add to your grocery list 1 very ripe (black) plantain
Add to your grocery list 1/4 bunch fresh cilantro
Add to your grocery list 1 lime (for juice)
Add to your grocery list 3 plum tomatoes
Add to your grocery list 1 poblano pepper
Add to your grocery list 1 sweet onion
Add to your grocery list 4 ears yellow corn

From Your Pantry
Add to your grocery list 1/4 cup + 3 tbsp canola oil
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with yucca, Cuban bread, and tres leche cake for dessert.
  • You can grill the corn over indirect heat, instead of oven-baking. Leave one-half of the grill unlit, to grill the corn, while the steaks cook on the other half.
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Recipe Version beef0082