Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.
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)
Cooking Instructions
Steaks with Chili Butter
Ingredients
2 1/2 teaspoons chili powder, divided
1 teaspoon kosher salt
1 teaspoon brown sugar
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
Preheat grill or grill pan (on medium). Combine 2 teaspoons chili powder, brown sugar, and salt; coat steaks on all sides with oil and chili seasoning (wash hands). Place steaks on grill; grill 6–8 minutes, turning occasionally, or until 145°F (for medium rare). Let steaks stand 5 minutes.
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 (1–2 minutes). Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.
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
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.
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. (Tip: Line up butter knives, or chopsticks, on each side to keep the knife from cutting all the way through.) 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.
Bake potatoes 7–8 minutes or until tender and cheese has melted. Serve.
Aprons Advice
Complete your meal with fresh salad blend, crusty 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.