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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

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)

  • Cut onion into 1/2-inch-thick slices.
  • Discard stems and gills (dark brown layers) from mushrooms.
  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 145F 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

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

  • Preheat grill (or grill pan).
  • Chop green onions and dill.
  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.

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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

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

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

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