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Publix Aprons Recipes

Hearty Grilled Steak Salad With Summer Fruit Trifle

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat grill
  • Begin to marinate steak; prepare trifle and chill - 10 minutes
  • Grill steak and complete salad - 25 minutes

Hearty Grilled Steak Salad

1/2 cup red wine vinegar/olive oil vinaigrette, divided large zip-top bag
1 1/2 lb grilling steaks (such as top sirloin, ribeye, or strip)
1 bag spring mix salad blend (5–7 oz)
1 seedless cucumber
1 pint grape tomatoes
1 cup fresh sugar snap peas (snip ends, if needed)
4 ounces fresh pre-sliced mushrooms
2 ounces pre-sliced red onions (2–3 slices)
1/2 cup garlic ginger wonton strips

  1. Preheat grill on medium-high. Place 1/4 cup of the vinaigrette in a large zip-top bag. Add steaks (wash hands); seal bag tightly and squeeze to evenly coat steaks. Let stand 10 minutes to marinate.
  2. Place meat on grill (wash hands) and discard remaining marinade; close lid (or cover loosely with foil). Grill 4–8 minutes on each side, depending on thickness, or until internal temperature reaches 145°F (for medium-rare). Grills vary widely. Use a meat thermometer to accurately ensure desired doneness; adjust time as needed.
  3. Meanwhile, place spring mix in salad bowl; rinse all vegetables. Cut one-half of the cucumber into bite-size pieces; add to salad with tomatoes and sugar snap peas.
  4. Cut steak diagonally into very thin slices and arrange over salad. Top with mushrooms, onions, and wonton strips. Drizzle with remaining 1/4 cup vinaigrette over salad and serve.

CALORIES (per 1/4 recipe) 325kcal; FAT 10g; CHOL 91mg; SODIUM 1111mg; CARB 16g; FIBER 3g; PROTEIN 39g; VIT A 38%; VIT C 36%; CALC 13%; IRON 24%
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Summer Fruit Trifle

1 (16-ounce) Bakery loaf pound cake
1/2 cup strawberry syrup, divided
2 fresh (or frozen) peaches (rinsed)
6 (4-ounce) cups prepared banana (or vanilla) pudding
1 cup fresh (or frozen) raspberries (rinsed)
2 cups frozen whipped topping, thawed

  1. Cut one-half of the pound cake into slices and cut into small cubes; place in trifle or dessert bowl. (Reserve other half of pound cake for another use.) Drizzle with 1/4 cup of the strawberry syrup.
  2. Slice peaches in half, remove pit and cut into bite-size pieces; arrange evenly over bread cubes. Spoon pudding over peaches, using back of spoon to level pudding.
  3. Sprinkle raspberries over pudding. Drizzle with remaining 1/4 cup strawberry syrup. Spoon whipped topping over raspberries. Cover and chill until ready to serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 420kcal; FAT 15g; CHOL 30mg; SODIUM 310mg; CARB 66g; FIBER 2g; PROTEIN 6g; VIT A 8%; VIT C 15%; CALC 15%; 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.

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Add to your grocery list 1 (16-ounce) loaf  pound cake

Add to your grocery list 6 (4-ounce) cups prepared banana (or vanilla) pudding

Dry Grocery
Add to your grocery list 1/2 cup red wine vinegar/olive oil vinaigrette
Add to your grocery list 1/2 cup strawberry syrup
Add to your grocery list 1 large zip-top bag

Add to your grocery list 2 cups whipped topping

Add to your grocery list 1 1/2 lb grilling steaks (such as top sirloin, ribeye, or strip)

Add to your grocery list 2 fresh peaches (or frozen)
Add to your grocery list 4 oz fresh pre-sliced mushrooms
Add to your grocery list 1 cup fresh raspberries (or frozen)
Add to your grocery list 1 cup fresh sugar snap peas
Add to your grocery list 1/2 cup garlic-ginger wonton strips
Add to your grocery list 1 pt grape tomatoes
Add to your grocery list 2 oz (2-3 slices) pre-sliced red onions
Add to your grocery list 1 seedless cucumber
Add to your grocery list 1 (5-7 oz) bag spring mix salad blend

From Your Pantry
Add to your grocery list aluminum foil (optional)

Suggested Items
Add to your grocery list Italian bread

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Utensils & Cookware

Utensils and Cookware
grill, grilling tongs
salad bowl
trifle or dessert bowl
cooking spoon
meat thermometer
knife and cutting board
measuring utensils
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Aprons Advice

  • A trifle tastes best when the ingredients have time for flavors to blend, so this one can be made a day ahead.
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Recipe Version soup0070