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Publix Aprons Recipes

Coffee-Ginger Crusted Steaks With Grilled Veggie Salad

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare salad recipe through step 3, begin to grill - 10 minutes
  • Prepare steaks, begin to grill - 10 minutes
  • While steaks finish grilling, complete salad recipe; slice steaks and serve - 15 minutes

Coffee-Ginger Crusted Steaks With Grilled Veggie Salad

Coffee-Ginger Crusted Steaks

2/3 cup gingersnap cookies
1/3 cup whole coffee beans
1 1/2 lb grilling steaks (such as ribeye, strip, or sirloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper

  1. Preheat grill pan on medium-high (or preheat grill). Place cookies and coffee beans in food processor (or blender); pulse until finely ground. Place mixture on plate (may be paper).
  2. Season steaks with salt and pepper. Coat both sides of steaks with coffee bean mixture; press with fingertips to evenly coat.
  3. Place steaks in grill pan (or on grill); grill 3–5 minutes on each side or until 145°F (for medium-rare).
  4. Remove steaks from grill and let stand 3–5 minutes. Cut into 4 portions and serve.
CALORIES (per 1/4 recipe) 420kcal; FAT 18g; CHOL 155mg; SODIUM 300mg; CARB 12g; FIBER 0g; PROTEIN 50g; VIT A 0%; VIT C 0%; CALC 4%; IRON 20%
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Grilled Veggie Salad

4 ears yellow corn
1 large yellow squash
1 medium zucchini
1 red bell pepper
6 oz large portabella mushroom caps (3–4 caps)
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 green onions
1/4 cup white truffle (or regular) balsamic glaze

  • Preheat grill.
  • Remove husks and strings from corn.

  1. Microwave corn on HIGH 5 minutes or until corn begins to get hot. While corn cooks, cut squash and zucchini lengthwise into 1/4-thick-slices and place in large bowl. Cut red bell pepper into quarters and add to squash.
  2. Remove gills (black strips) from underside of mushrooms with spoon; add mushroom caps to squash and peppers. Add corn, then oil, salt, and pepper; toss until evenly coated.
  3. Place all veggies on grill; grill 6–8 minutes, turning occasionally, or until softened and charred with grill marks.
  4. Cut corn kernels from cob; place in salad bowl. Chop remaining veggies into small pieces and slice green onions thinly; add to veggies. Stir in balsamic glaze. Serve.
CALORIES (per 1/4 recipe) 220kcal; FAT 12g; CHOL 0mg; SODIUM 135mg; CARB 27g; FIBER 4g; PROTEIN 4g; VIT A 35%; VIT C 120%; CALC 4%; IRON 8%
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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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Dry Grocery
Add to your grocery list 2/3 cup gingersnap cookies
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list 3 tbsp olive oil
Add to your grocery list 1/4 cup white truffle (or regular) balsamic glaze
Add to your grocery list 1/3 cup whole coffee beans

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

Add to your grocery list 3 green onions
Add to your grocery list 6 oz (3-4 caps) portabella mushroom caps
Add to your grocery list 1 red bell pepper
Add to your grocery list 4 ears yellow corn
Add to your grocery list 1 large yellow squash
Add to your grocery list 1 medium zucchini

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Aprons Advice

  • Complete your meal with fresh salad blend, crusty bread, and chocolate cake for dessert.
  • The secret to juicy steaks is to allow up to ten minutes for steaks to “rest” after cooking. The natural juices will be lost if you cut the meat too soon.
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Recipe Version gril0041