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Publix Aprons Recipes

Barbecue Steaks and Mushrooms With Warm Horseradish Potatoes

Total Time - 40 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Preheat grill; prepare steaks through step 1 - 5 minutes
  • Prepare potatoes and begin to grill - 5 minutes
  • About 10 minutes into grill time, begin to grill steaks - 10 minutes
  • Complete steaks and potatoes; serve - 20 minutes

Barbecue Steaks and Mushrooms With Warm Horseradish Potatoes

Barbecue Steaks and Mushrooms

Ingredients
1 large sweet onion
6 oz whole portabellas
1 cup barbecue sauce
1 cup balsamic vinegar
Large zip-top bag
1 1/2 lb grilling steaks (ribeye, strip, or tenderloin)

Prep
  • Cut onion into 1/2-inch-thick slices.
  • Discard stems and gills (dark brown layers) from mushrooms.
Steps
  1. Whisk barbecue sauce and balsamic vinegar until blended; reserve 1/2 cup of the sauce mixture for later use. Place remaining 1 1/2 cups sauce in zip-top bag with steaks and vegetables; seal bag. Let stand 10-15 minutes (or overnight) to marinate. Preheat grill (or grill pan).
  2. Place steak and vegetables on grill (or grill pan), discarding sauce; grill 4-5 minutes on each side, or until steaks are 145°F and vegetables are tender. (Discard any remaining sauce that has been in contact with raw meat.)
  3. Let steaks stand 5 minutes to rest. Slice mushrooms and steaks; drizzle with reserved 1/2 cup sauce mixture. Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 22g; CHOL 120mg; SODIUM 300mg; CARB 23g; FIBER 1g; PROTEIN 32g; VIT A 0%; VIT C 10%; CALC 4%; IRON 15%

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Warm Horseradish Potatoes

Ingredients
4 green onions, finely chopped
2 tablespoons fresh dill, finely chopped
Nonstick aluminum foil
2 tablespoons canola oil
1 (22-oz) bag frozen seasoned red potato wedges
1/2 cup reduced-fat mayonnaise
3 tablespoons creamy horseradish sauce
2 tablespoons white wine vinegar

Prep
  • Preheat grill (or grill pan).
  • Chop green onions and dill.
Steps
  1. Tear off one sheet of foil; spread oil in middle of foil, then top with potatoes. Top with second foil sheet; double-fold all edges to seal.
  2. Place foil pouch on grill over indirect heat; grill 20-25 minutes, turning occasionally, or until potatoes are tender when pierced with a fork and lightly browned.
  3. Whisk remaining ingredients (except onions and dill) in medium bowl until blended. Stir in potatoes, green onions, and dill. Serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 20g; CHOL 5mg; SODIUM 680mg; CARB 40g; FIBER 4g; PROTEIN 6g; VIT A 2%; VIT C 25%; CALC 0%; IRON 4%

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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 ALL 14 ITEMS TO LIST

Dry Grocery
Add to your grocery list 1 cup balsamic vinegar
Add to your grocery list 1 cup barbecue sauce
Add to your grocery list 3 tbsp creamy horseradish
Add to your grocery list 2 tbsp white wine vinegar

Frozen
Add to your grocery list 1 (22-oz) bag seasoned red potato wedges

Meat
Add to your grocery list 1 1/2 lb grilling steaks (ribeye, strip, or tenderloin)

Produce
Add to your grocery list 1 oz bag fresh dill
Add to your grocery list 1/4 bunch green onions
Add to your grocery list 1 large sweet onion
Add to your grocery list 6 oz whole portabellas

From Your Pantry
Add to your grocery list 2 tbsp canola oil
Add to your grocery list nonstick aluminum foil
Add to your grocery list 1/2 cup reduced-fat mayonnaise
Add to your grocery list 1 large zip-top bag

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Aprons Advice

  • Complete your meal with corn on the cob, Cuban bread, and apple pie for dessert.
  • The potato wedges can also be oven-baked following package instructions.
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Recipe Version gril0054