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Publix Simple Meals

Barbecue Steaks and Mushrooms With Warm Horseradish Potatoes

Servings:
Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

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

Ingredients

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)

Prep


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

Steps



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 145°F 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.

Warm Horseradish Potatoes

Ingredients

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

Prep


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

Steps


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.

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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Barbecue Steaks and Mushrooms

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%

Warm Horseradish Potatoes

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%