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Publix Simple Meals

Cumin-Crusted Steaks With Mushroom Relish and Spinach

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

Cooking Sequence


-- Prepare steaks and suggested sides - 15 minutes

-- Prepare relish and spinach; serve - 10 minutes


Cooking Instructions

Cumin-Crusted Steaks With Mushroom Relish and Spinach

Ingredients

2 tablespoons shallots, coarsely chopped

1/2 teaspoon ground cumin

1/2 teaspoon fennel seed

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 lb lean grilling steaks (flat iron, filet, blade or round)

Cooking spray

1/2 teaspoon Worcestershire sauce

2 tablespoons mushroom bruschetta topping

1 teaspoon minced garlic

8 oz pre-diced fresh tomatoes (1 1/4 cups)

1 (5-oz) bag baby spinach leaves

Prep


-- Chop shallots.


Steps


1. Preheat large nonstick sauté pan on medium-high 2-3 minutes. Combine cumin, fennel, salt, and pepper; season both sides of steaks with mixture. Coat steaks with cooking spray and place in pan; cook 3-4 minutes on each side or until 145°F (for medium-rare). Remove steaks from pan; cover to keep warm.

2. Coat pan with cooking spray, then return to burner and reduce heat to medium. Place shallots in pan; cook and stir 2-3 minutes or until soft. Stir in Worcestershire sauce and bruschetta topping; cook 1-2 minutes or until thoroughly heated. Remove from heat.

3. Preheat second large nonstick sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Place tomatoes and garlic in pan; cook 2-3 minutes or until softened. Add spinach; cook 1-2 minutes or until lightly wilted. Top each steak with the mushroom mixture and serve with spinach.


Aprons Advice


-- Complete your meal with steamed vegetables, sourdough rolls, and fresh berries or cut fruit for dessert.

-- The bruschetta topping can be served on crusty bread slices, but it also makes a great appetizer on slices of yellow squash, zucchini, and red bell peppers.


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Nutritional Information

Cumin-Crusted Steaks With Mushroom Relish and Spinach

CALORIES (per 1/4 recipe) 230kcal; FAT 8g; CHOL 70mg; SODIUM 320mg; CARB 8g; FIBER 2g; PROTEIN 31g; VIT A 35%; VIT C 45%; CALC 6%; IRON 30%