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Publix Simple Meals

Steaks with Chili Butter and Parmesan Hasselback Potatoes

Steaks with Chili Butter and Parmesan Hasselback Potatoes
Servings:
4
Total Time:
50 minutes
Active Time:
35 minutes

Cooking Sequence

  • Prepare potatoes through step 2; preheat grill (30 minutes)
  • Prepare steaks and begin to grill (5 minutes)
  • Bake potatoes and complete steaks; serve (15 minutes)

Steaks with Chili Butter

Ingredients

2 1/2 teaspoons chili powder, divided
1 teaspoon brown sugar
1 teaspoon kosher salt
1 1/2 lb grilling steaks (such as ribeye or strip)
1 tablespoon coconut (or olive) oil
1 (12-oz) jar roasted red peppers, drained
1 tablespoon chipotle pepper sauce
1/4 cup presliced green onions
4 tablespoons unsalted butter, chilled

Steps

  1. Preheat grill (or grill pan) on medium. Combine 2 teaspoons chili powder, brown sugar, and salt; coat steaks on all sides with oil and seasoning mix (wash hands). Place steaks on grill; grill 6–8 minutes, turning occasionally, 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. Drain peppers. Place peppers, pepper sauce, remaining 1/2 teaspoon chili powder, and green onions in food processor bowl; process until smooth. Transfer sauce to small saucepan; bring to a simmer on low for 1–2 minutes. Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.
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.

Parmesan Hasselback Potatoes

Ingredients

4 medium russet potatoes
4 tablespoons unsalted butter
2 oz Parmesan cheese wedge
Nonstick aluminum foil
1/4 cup heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon pepper

Steps

  1. Preheat oven to 400°F. Pierce potatoes with a fork; microwave on HIGH for 10 minutes or until tender when pierced with a fork. Meanwhile, cut butter in half lengthwise (if using stick butter), then cut into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with vegetable peeler). Line baking sheet with foil (or lay out squares of foil for finishing on grill). Let potatoes stand 10 minutes to cool.
  2. Cut most of the way through each potato (with a serrated knife) at 1/4-inch intervals (about 12 cuts), leaving 1/4-inch intact. Place potatoes on baking sheet (or foil); alternate placing butter and cheese in between cuts. Drizzle top of potatoes with cream; sprinkle with salt and pepper.
  3. Bake potatoes 7–8 minutes or until tender and cheese has melted. Serve.

Aprons Advice

  • Complete your meal with fresh salad blend, gluten-free bread, and chocolate-dipped strawberries for dessert.
  • You can also finish the potatoes on the grill, over indirect heat, until potatoes are very tender when pierced with a fork.

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Steaks with Chili Butter

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Parmesan Hasselback Potatoes

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Steaks with Chili Butter

CALORIES (per 1/4 recipe) 360kcal; FAT 26.00g; SAT FAT 15.00g; TRANS FAT 1.00g; CHOL 105mg; SODIUM 590mg; CARB 6g; FIBER 0.00g; SUGARS 3g; PROTEIN 26g; CALC 2%; VIT A 50%; VIT C 70%; IRON 20%

Parmesan Hasselback Potatoes

CALORIES (per 1/4 recipe) 370kcal; FAT 21.00g; SAT FAT 13.00g; TRANS FAT 0.50g; CHOL 60mg; SODIUM 510mg; CARB 38g; FIBER 4.00g; SUGARS 3g; PROTEIN 10g; CALC 20%; VIT A 15%; VIT C 25%; IRON 10%

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