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Publix Simple Meals

Coffee-Ginger Crusted Steaks with Grilled Veggie Salad

Coffee-Ginger Crusted Steaks with Grilled Veggie Salad
Total Time:
40 minutes

Cooking Sequence

  • Prepare salad recipe through step 3 and begin to grill (10 minutes)
  • Prepare steaks and begin to grill (10 minutes)
  • While steaks finish grilling, complete salad recipe; slice steaks and serve (20 minutes)

Coffee-Ginger Crusted Steaks


2/3 cup gingersnap cookies
1/3 cup whole coffee beans
1 1/2 lb grilling steaks (such as ribeye, strip, or sirloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper


  1. Preheat grill pan (or grill) on medium-high. Place cookies and coffee beans in food processor bowl (or blender); pulse until finely ground. Place mixture on plate.
  2. Season steaks with salt and pepper. Coat both sides of steaks with coffee bean mixture; press with fingertips to evenly coat.
  3. Place steaks in grill pan (or on grill); grill 3–5 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Cut into 4 portions and serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Grilled Veggie Salad


4 ears yellow corn
1 large yellow squash
1 medium zucchini
1 red bell pepper
6 oz large portabella mushroom caps (3–4 caps)
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 green onions
1/4 cup white truffle (or regular) balsamic glaze


  • Preheat grill.
  • Remove husks and strings from corn.


  1. Microwave corn on HIGH for 5 minutes or until corn begins to get hot. Meanwhile, cut squash and zucchini lengthwise into 1/4-thick-slices and place in large bowl. Cut red bell pepper into quarters and add to squash.
  2. Remove gills (black strips) from underside of mushrooms with spoon; add mushroom caps to squash and peppers. Add corn, oil, salt, and pepper; toss until evenly coated.
  3. Place all veggies on grill; grill 6–8 minutes, turning occasionally, or until softened and grill-marked. Cut corn kernels from cob; place in salad bowl. Chop remaining veggies into small pieces and slice green onions thinly; add to veggies. Stir in balsamic glaze; serve.

Aprons Advice

  • Complete your meal with fresh salad blend, crusty bread, and chocolate cake for dessert.
  • The secret to juicy steaks is to allow up to ten minutes for steaks to “rest” after cooking. The natural juices will be lost if you cut the meat too soon.

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Coffee-Ginger Crusted Steaks

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Grilled Veggie Salad

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Coffee-Ginger Crusted Steaks

CALORIES (per 1/4 recipe) 430kcal; FAT 18.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 155mg; SODIUM 300mg; CARB 12g; FIBER 1.00g; SUGARS 5g; PROTEIN 50g; CALC 2%; VIT A 0%; VIT C 0%; IRON 20%

Grilled Veggie Salad

CALORIES (per 1/4 recipe) 220kcal; FAT 12.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 135mg; CARB 27g; FIBER 4.00g; SUGARS 10g; PROTEIN 4g; CALC 4%; VIT A 35%; VIT C 120%; IRON 8%

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