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Publix Simple Meals

Jalapeño-Glazed Steaks with Roasted Corn and Plantain Salsa

Jalapeño-Glazed Steaks with Roasted Corn and Plantain Salsa
Total Time:
35 minutes

Cooking Sequence

  • Preheat oven and grill, if using
  • Prepare corn and begin to bake (10 minutes)
  • Prepare steaks and complete salsa; serve (25 minutes)

Jalapeño-Glazed Steaks


1/4 cup fresh cilantro, coarsely chopped
1 sweet onion, sliced
Juice of 1 lime
1 1/2 lb grilling steaks (strip, ribeye, tenderloin)
2 1/2 teaspoons garlic/herb seasoning, divided
3 tablespoons canola oil, divided
1/4 cup green pepper sauce
1 (7-oz) package Deli prepared guacamole
2 oz queso fresco (cheese)


  • Preheat grill pan (or grill). Chop cilantro; slice onion (2 cups).
  • Squeeze lime for juice (1 tablespoon) into small bowl; set aside.


  1. Season steaks with 2 teaspoons seasoning. Place steaks in grill pan (or on grill); grill 3–4 minutes on each side and until 145°F (for medium-rare). Let steaks stand 5–10 minutes before serving.
  2. Combine onions with 1 tablespoon canola oil and remaining 1/2 teaspoon seasoning; grill 4–5 minutes or until browned.
  3. Whisk together lime juice, pepper sauce, and remaining 2 tablespoons canola oil until blended. Pour over top of steaks; top with guacamole and grilled onions. Crumble cheese over onions and sprinkle with cilantro. Serve.

Roasted Corn and Plantain Salsa


3 plum tomatoes, finely chopped
1 very ripe (black) plantain, coarsely chopped
1/2 poblano pepper, coarsely chopped
2 links cured chorizo sausage (1/2 cup), coarsely chopped
4 ears yellow corn
1/2 cup rice vinegar
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper


  • Preheat oven to 425°F. Chop tomatoes, plantain, poblano, and chorizo (1/2 cup); place in medium bowl.
  • Remove husks and silks from corn.


  1. Place corn on baking sheet; bake 12–17 minutes or until tender and lightly browned.
  2. Remove from oven and let stand 2–3 minutes to cool.
  3. Slice corn off cobs (2–3 cups) and add to tomato mixture; stir in remaining ingredients. Serve. (Makes 6 servings.)

Aprons Advice

  • Complete your meal with yuca, Cuban bread, and tres leche cake for dessert.
  • You can grill the corn over indirect heat, instead of oven-baking. Leave one-half of the grill unlit, to grill the corn, while the steaks cook on the other half.

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Jalapeño-Glazed Steaks

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Roasted Corn and Plantain Salsa

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Jalapeño-Glazed Steaks

CALORIES (per 1/4 recipe) 450kcal; FAT 31.00g; SAT FAT 8.00g; TRANS FAT 0.50g; CHOL 80mg; SODIUM 850mg; CARB 12g; FIBER 4.00g; SUGARS 4g; PROTEIN 30g; CALC 6%; VIT A 2%; VIT C 30%; IRON 15%

Roasted Corn and Plantain Salsa

CALORIES (per 1/6 recipe) 230kcal; FAT 15.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 340mg; CARB 23g; FIBER 2.00g; SUGARS 8g; PROTEIN 6g; CALC 0%; VIT A 20%; VIT C 45%; IRON 6%

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