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Publix Aprons Recipes

Mediterranean Ribeye Steaks With Pierogies la Vodka

Total Time - 25 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare steaks through step 1 - 5 minutes
  • Prepare pierogies and begin to bring to boil - 10 minutes
  • Complete steaks and pierogies; serve - 10 minutes

Mediterranean Ribeye Steaks

3 cups fresh spinach leaves, coarsely chopped
1 1/2 lb boneless beef ribeye steaks
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup pre-diced red onions
1/4 cup crumbled feta cheese
1/4 cup Italian bread crumbs
2 tablespoons sun-dried tomato pesto

  • Chop spinach; place in microwave-safe bowl.
  1. Cover spinach; microwave on HIGH 2–3 minutes or until tender. Drain thoroughly.
  2. Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper (wash hands). Place butter in pan, then add steaks and onions; cook steaks 5–6 minutes on each side or until 145°F (for medium-rare). Stir feta cheese, bread crumbs, and tomato pesto into spinach.
  3. Spread 1/4 cup spinach mixture over top of steaks during last two minutes of steak cook time. Carefully turn steaks and spinach mixture over to heat topping; cook 1–2 more minutes or until golden and slightly crusty. Gently turn steaks over and serve.
    NOTE: This topping may also be browned, using an oven broiler.

CALORIES (per 1/4 recipe) 400kcal; FAT 22g; CHOL 100mg; SODIUM 550mg; CARB 8g; FIBER 1g; PROTEIN 39g; VIT A 45%; VIT C 10%; CALC 8%; IRON 30%

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Pierogies la Vodka

1 (16-oz) package frozen potato/Cheddar pierogies
1 cup water
1 tablespoon butter
1 1/2 cups vodka pasta sauce
2 tablespoons pine nuts
1 tablespoon shredded Parmesan cheese

  1. Combine pierogies, water, and butter; cover and bring to boil on medium-high. Boil and stir 2–3 minutes.
  2. Remove lid; boil and stir 1–2 more minutes or until most of liquid is absorbed.
  3. Gently stir in pasta sauce; reduce heat to medium. Cook and stir 3–4 minutes or until hot and sauce begins to thicken. Stir in pine nuts and sprinkle with cheese; serve.

CALORIES (per 1/4 recipe) 340kcal; FAT 15g; CHOL 25mg; SODIUM 910mg; CARB 42g; FIBER 3g; PROTEIN 8g; VIT A 10%; VIT C 10%; CALC 10%; 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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Add to your grocery list 1/4 cup crumbled feta cheese
Add to your grocery list 1 tbsp shredded Parmesan cheese

Dry Grocery
Add to your grocery list 1/4 cup Italian bread crumbs
Add to your grocery list 2 tbsp sun-dried tomato pesto
Add to your grocery list 1 1/2 cups vodka pasta sauce

Add to your grocery list 1 (16-oz) package potato/Cheddar pierogies

Add to your grocery list 1 1/2 lb boneless beef ribeye steaks

Add to your grocery list 3 cups fresh spinach
Add to your grocery list 2 tbsp pine nuts
Add to your grocery list 1/4 cup pre-diced red onions

From Your Pantry
Add to your grocery list 2 tbsp butter

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Aprons Advice

  • Complete your meal with fresh salad blend, garlic bread, and cheesecake for dessert.
  • Want to grill instead? Grill steaks until close to desired doneness. Prepare feta topping and add to top of steaks during last few minutes of grill time.
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Recipe Version beef0037