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Publix Simple Meals

Grilled Steaks with Mushroom Piquant and Watermelon Feta Salad

Grilled Steaks with Mushroom Piquant and Watermelon Feta Salad
Total Time:
35 minutes

Cooking Sequence

  • Preheat grill; prepare salad through step 1 (10 minutes)
  • Grill steaks and prepare sauce (20 minutes)
  • Complete salad; serve (5 minutes)

Grilled Steaks with Mushroom Piquant


1 1/2 lb grilling steaks (strip, ribeye, tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
8 oz sliced baby portabellas
1/2 cup red wine (or beef broth)
1 cup beef gravy
1 teaspoon Dijon (or spicy) mustard
1/2 teaspoon Creole seasoning
2 tablespoons herb garlic butter


  • Preheat grill pan on medium-high (or preheat grill).
  • Season steaks with salt and pepper (wash hands).


  1. Place steaks in grill pan (or on grill); grill 3–4 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.
  2. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook and stir 1–2 minutes or until lightly browned. Stir in wine; cook and stir 1–2 minutes until liquid has reduced by about one-half.
  3. Whisk in gravy, mustard, and Creole seasoning; cook and stir 3–4 minutes or until hot. Remove sauce from heat; whisk in butter. Drizzle sauce over steaks; 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

Watermelon Feta Salad


4 oz feta cheese
2 lb watermelon slices (or quarters)
8 oz grape tomatoes
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
3 cups arugula greens (about 5 oz)
1/2 small red onion, thinly sliced


  • Cut feta and watermelon into small bite-size pieces.
  • Cut tomatoes in half. Slice onion (about 1/2 cup).


  1. Whisk oil, vinegar, and salt to blend; set aside. Place arugula, onions, and tomatoes in salad bowl.
  2. Add vinaigrette; toss to coat. Add cheese and melon; serve.

Aprons Advice

  • Complete your meal with a potato side dish, crusty bread, and a decadent chocolate dessert.
  • Spread some herb garlic butter on your bread and broil lightly, or use to stir into or top potatoes for a fresh twist of flavor.

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Grilled Steaks with Mushroom Piquant

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Watermelon Feta Salad

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Grilled Steaks with Mushroom Piquant

CALORIES (per 1/4 recipe) 400kcal; FAT 27.00g; SAT FAT 9.00g; TRANS FAT 0.50g; CHOL 90mg; SODIUM 690mg; CARB 7g; FIBER 1.00g; SUGARS 1g; PROTEIN 27g; CALC 2%; VIT A 4%; VIT C 4%; IRON 20%

Watermelon Feta Salad

CALORIES (per 1/4 recipe) 260kcal; FAT 17.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 470mg; CARB 24g; FIBER 2.00g; SUGARS 19g; PROTEIN 7g; CALC 20%; VIT A 50%; VIT C 50%; IRON 8%

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