I love trying the recipes, which are the Publix sales papers each week. As an added bonus, Publix provides the recipe cards along with a small notebook where you can keep your favorites. This recipe is based on last week's offering.
I jazzed up the marinade a bit and substituted asparagus for green beans in the salad. Choose whichever you prefer.
For the marinade:
Juice of one lemon
1/2 cup spicy V-8
2 T. prepared horseradish
1 T. Worcestershire sauce
1 t. celery salt
a few grinds of black pepper
1 - 2 dashes hot sauce
1 t. minced garlic
1 1/2 lb. New York Strip, ribeye, or top sirloin
1/4 cup blue cheese crumbles
Combine marinade ingredients in a medium bowl. Pour one-half of the marinade in a large zip-top bag. Set remaining marinade aside. Add steaks to the container; knead to coat and let stand for 15 minutes (or overnight) to marinate.
Preheat grill or grill pan.
Remove steaks from the bag and discard the marinade. Grill steaks 3 - 4 minutes on each side or until grill-marked and 125 degrees F. for medium-rare; 130 F. degrees for medium or up to 170 degrees F. for well done.
Let stand 3 - 4 minutes before slicing. Sprinkle steak slices evenly with cheese. Serve with reserved sauce on the side for dipping.
Now let's prepare that delicious and healthy salad!
12 - 16 oz. green beans or asparagus, cut into 1-inch pieces
2 fresh nectarines, diced
1/2 cup sun-dried julienne cut tomatoes
1/4 cup crumbled blue cheese
1/2 t. salt
slivered almonds (optional)
golden raisins (optional)
1 (7.5 oz.) Blue cheese or Gorgonzola salad kit (it will include a vinaigrette)
Steam or microwave green beans or asparagus. Set aside to cool.
Place all ingredients in a large salad bowl. Toss to coat and serve.