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Publix Aprons Recipes

Rosemary Steaks and Red Pepper Feta Relish With Vegetables la Pesto

Total Time - 45 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare steaks through step 1; prep vegetables for cooking (10 minutes)
  • Cook steak, then cook vegetables (25 minutes)
  • Complete relish for steak and serve (10 minutes)

Rosemary Steaks and Red Pepper Feta Relish

Ingredients
1 teaspoon fresh rosemary leaves, finely chopped, divided
4 cloves fresh garlic, finely chopped
2 shallots, finely chopped
1 (24-oz) jar roasted red peppers, coarsely chopped
4 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper
1 1/2 lb grilling steaks (such as NY strip, ribeye, or tenderloin)
Large zip-top bag
2 tablespoons sherry wine vinegar
1/2 cup crumbled garlic/herb feta cheese
1 tablespoon balsamic glaze (optional)

Prep
  • Chop rosemary, garlic, shallots, and roasted peppers.
Steps
  1. Place garlic, 1/2 teaspoon rosemary, 2 tablespoons oil, salt, pepper, and steaks in bag; seal bag and knead to coat. Let stand 10 minutes (or overnight) to marinate.
  2. Preheat large saut pan on medium-high 2-3 minutes. Place steaks in pan (discard bag and marinade); cook 4-5 minutes on each side or until steak is 145F (for medium rare). Remove steak from pan and let stand 5-10 minutes to rest.
  3. Combine vinegar and remaining 2 tablespoons oil; stir in peppers, shallots, remaining 1/2 teaspoon rosemary, and cheese. Slice steaks, top with relish, and drizzle with glaze; serve.

CALORIES (per 1/4 recipe) 440kcal; FAT 26g; CHOL 105mg; SODIUM 640mg; CARB 13g; FIBER 1g; PROTEIN 37g; VIT A 80%; VIT C 140%; CALC 8%; IRON 20%

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Vegetables la Pesto

Ingredients
1 large zucchini
1 medium yellow squash
1/2 medium red bell pepper, coarsely chopped
1/2 small yellow onion, coarsely chopped
1 tablespoon olive oil
2 tablespoons creamy pesto sauce mix
1 cup reduced-fat milk
1/2 cup seasoned croutons, finely crushed
Large zip-top bag

Prep
  • Cut both squash into 1/2-inch-thick slices.
  • Chop pepper and onion (1/2 cup each).
Steps
  1. Preheat large saut pan on medium-high 2-3 minutes. Place oil in pan, then add onions and peppers; cook and stir 2-3 minutes or until tender. Add zucchini and squash; cook and stir 2 minutes.
  2. Whisk pesto mix into milk. Reduce heat on vegetables to medium-low; stir in pesto mixture; cook and stir 2-3 minutes or until vegetables are tender and sauce begins to thicken. Crush croutons (in zip-top bag) and sprinkle over vegetables; serve.

CALORIES (per 1/4 recipe) 140kcal; FAT 7g; CHOL 5mg; SODIUM 320mg; CARB 14g; FIBER 1g; PROTEIN 5g; VIT A 15%; VIT C 80%; CALC 10%; 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.

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

ADD ALL 18 ITEMS TO LIST

Dairy
Add to your grocery list 1/2 cup crumbled garlic/herb feta cheese

Dry Grocery
Add to your grocery list 1 tbsp balsamic glaze
Add to your grocery list 2 tbsp creamy pesto sauce mix
Add to your grocery list 1 (24-oz) jar roasted red peppers
Add to your grocery list 1/2 cup seasoned croutons
Add to your grocery list 2 tbsp sherry wine vinegar

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

Produce
Add to your grocery list 4 cloves fresh garlic
Add to your grocery list 1-oz bag fresh rosemary
Add to your grocery list 1 medium red bell pepper
Add to your grocery list 2 shallots
Add to your grocery list 1 small yellow onion
Add to your grocery list 1 medium yellow squash
Add to your grocery list 1 large zucchini

From Your Pantry
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 5 tbsp olive oil
Add to your grocery list 1 cup reduced-fat milk
Add to your grocery list 2 large zip-top bags

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Aprons Advice

  • Complete your meal with fresh salad blend, ciabatta or sourdough bread, and cheesecake for dessert.
  • If you have leftover relish, serve it the next day at room temperature. Or plan to top crusty bread slices with the relish for a quick bruschetta.
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Recipe Version beef0101