Publix Aprons: Steaks and Orange Relish with Southwest Potato Salad


Steaks and Orange Relish with Southwest Potato Salad
Active Time – 20 minutes, Total Time – 1 hour (Makes 4 servings)

Complete your meal with fresh salad blend, potato rolls, and Key lime pie for dessert.
Always use a meat thermometer to ensure the doneness of steaks.

2 oranges, peeled and segmented
1/4 bunch fresh cilantro, coarsely chopped
1/2 shallot, finely chopped
2 limes, for juice
1 small jalapeño pepper, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1/2 teaspoon pepper
1 Large zip-top bag
1 1/2 lb grilling steaks (such as ribeye, New York strip, or tenderloin)
1 tablespoon minced garlic
2 tablespoons pepitas (or sunflower seeds)
1 tablespoon sugar
1/2 teaspoon kosher salt
1 tablespoon olive oil
3 oz queso fresco, crumbled

Peel oranges and separate into segments (remove seeds if necessary), then cut into bite-size pieces. Chop cilantro (1/4 cup) and shallot (2 tablespoons).
Squeeze limes for juice (2 tablespoons). Remove seeds from jalapeño (if desired) and chop.

1. Combine lime juice, Worcestershire, chili powder, and pepper in zip-top bag; add steaks and knead to coat, then marinate 30 minutes (or overnight). Combine oranges, cilantro, shallots, jalapeños, garlic, pepitas, sugar, and salt; toss to blend and chill orange relish until ready to use.

2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan; add steaks (discard marinade) and cook 4–5 minutes on each side or until charred and 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 minutes before slicing. Temperature will rise 5–10°F during this time.

3. Slice steaks and transfer to platter; top with orange relish. Crumble queso fresco over steaks and serve.

Southwest Potato Salad

1 lb red potatoes, thinly sliced
2 tablespoons water
1/4 bunch fresh cilantro, coarsely chopped
1/2 shallot, finely chopped
2 limes, for zest/juice
1/2 cup reduced-fat mayonnaise
2 teaspoons chipotle & roasted garlic seasoning
3 oz queso fresco, crumbled

1. Slice potatoes and place in microwave-safe dish with water; cover and microwave on HIGH for 8–10 minutes or until tender (stirring halfway through cook time). Drain and let stand to cool.

2. Chop cilantro (1/4 cup) and shallot (2 tablespoons). Zest 1 lime (2 teaspoons); squeeze both limes for juice (2 tablespoons).

3. Whisk in large bowl: mayonnaise, seasoning, cilantro, shallots, zest, and juice. Add potatoes to mayonnaise mixture; toss gently until blended. Crumble queso fresco over top and serve. (Makes 6 servings.)

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

April 24 2021 08:00 am

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