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Publix Simple Meals

Summer Steaks With Rosemary Garlic Potatoes

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

Cooking Sequence


-- Preheat grill; prepare potatoes and begin to grill - 10 minutes

-- Prepare steaks and begin to marinate - 10 minutes

-- Add steaks to grill; complete both and serve - 15 minutes


Cooking Instructions

Summer Steaks

Ingredients

1 tablespoon fresh rosemary, coarsely chopped

1/2 cup Italian dressing with cheese

1 tablespoon Worcestershire sauce

Large zip-top bag

1 1/2 lb boneless NY strip steaks

Prep


-- Preheat grill.

-- Chop rosemary.


Steps


1. Combine all ingredients (except steak) in zip-top bag; shake to mix. Add steaks; seal bag and knead to coat steaks. Let stand 10 minutes to marinate.

2. Place steaks on grill and close lid (or cover loosely with foil); grill 4-7 minutes on each side or 145°F (for medium-rare). Slice steaks or cut into portions and serve.


Rosemary Garlic Potatoes

Ingredients

1 tablespoon fresh rosemary, coarsely chopped

3 tablespoons Italian dressing with cheese

1 teaspoon Montreal steak seasoning

1 (20-oz) package refrigerated red potato wedges

1 (24-x12-inch) sheet aluminum foil

Prep


-- Preheat grill.

-- Chop rosemary.


Steps


1. Combine all ingredients (except foil).

2. Spoon potatoes into center of foil. Bring up foil sides; double-fold top and ends to seal the package.

3. Grill 20-25 minutes, turning once, or until potatoes are tender when pierced with a fork. Serve.


Aprons Advice


-- Complete your meal with steak sauce, steamed broccoli, crusty bread, and blueberry (or fruit) pie for dessert.

-- For the ultimate steak sandwich, slice the steak and serve on fresh Publix Bakery Cuban bread.


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Nutritional Information

Summer Steaks

CALORIES (per 1/4 recipe) 600kcal; FAT 42g; CHOL 170mg; SODIUM 330mg; CARB 5g; FIBER 0g; PROTEIN 47g; VIT A 0%; VIT C 0%; CALC 8%; IRON 20%

Rosemary Garlic Potatoes

CALORIES (per 1/4 recipe) 130kcal; FAT 4g; CHOL 0mg; SODIUM 680mg; CARB 19g; FIBER 4g; PROTEIN 4g; VIT A 0%; VIT C 8%; CALC 2%; IRON 4%