Grilled Bloody Mary New York Strip Steaks served with Asparagus Nectarine Salad

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.