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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

Ingredients
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

Prep
  • Chop spinach; place in microwave-safe bowl.
Steps
  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

Ingredients
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


Steps
  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.

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

ADD ALL 11 ITEMS TO LIST

Dairy
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

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

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

Produce
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