Publix Aprons Back to the Table: Steak Satay

Steak Satay with Lemon Tahini Sauce and Tomato-Couscous Salad
Total Time – 35 minutes (Makes 4 Servings)

APRONS ADVICE
Complete your meal with fresh salad blend, ciabatta bread, and pumpkin pie for dessert. Pearl and regular couscous are types of pasta. However, pearl couscous has the texture of pasta and regular couscous has a rice-like texture. Both cook very differently.

MEAL SHOPPING LIST
Meat
2 (1-in-thick) boneless ribeye steaks (about 2 lb)
Produce
3 lemons, for zest/juice
2 medium tomatoes
4 cloves garlic
2 tablespoons fresh mint
1/4 cup fresh Italian parsley
Deli
2 tablespoons lemon (or garlic) hummus
Dairy
1/2 cup crumbled garlic/herb feta cheese
Dry Grocery
1 cup pearl (or regular) couscous
1 1/2 teaspoons pumpkin pie spice (or cinnamon)
From Your Pantry
6 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
16 (6-inch) wooden skewers

COOKING SEQUENCE
Prepare steak and begin to marinate (5 minutes)
Prepare salad through step 1 and chill (15 minutes)
Continue steak and complete salad; serve (15 minutes)
Steak Satay with Lemon Tahini Sauce
Total Time – 30 minutes (Makes 4 Servings)

Ingredients
2 (1-in-thick) boneless ribeye steaks (about 2 lb)
2 lemons, for juice
4 cloves garlic, finely chopped
1 1/2 teaspoons pumpkin pie spice (or cinnamon)
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
16 (6-inch) wooden skewers
2 tablespoons lemon (or garlic) hummus

Prep
Cut across each steak to make 2 halves, then cut each half into 1/4-inch thick slices.
Squeeze lemons for juice (4 tablespoons); chop garlic.

Steps
1. Preheat grill (or grill pan). Whisk pumpkin pie spice, 2 tablespoons lemon juice, 2 tablespoons oil, salt, pepper, and garlic until
blended. Place steak strips and marinade in bag; shake to coat. Let stand 15 minutes to marinate.
2. Thread the strips of meat onto skewers in a flat “S” shape. Place on grill; cook 2 minutes on each side or until 145°F (for medium rare).
3. Whisk hummus, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice until smooth. Drizzle over steak and serve.

CALORIES (per 1/4 recipe) 390kcal; FAT 27g; SAT FAT 8g; TRANS FAT 0.5g; CHOL 100mg; SODIUM 250mg; CARB 3g; FIBER 0g; SUGARS 0g; PROTEIN 35g; VIT A 0%; VIT C 10%; CALC 2%; IRON 20%

Tomato-Couscous Salad
Active Time – 10 minutes, Total Time – 30 minutes (Makes 4 Servings)

Ingredients
1 cup pearl (or regular) couscous
2 medium tomatoes, finely chopped
1/4 cup fresh Italian parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1 lemon, for zest/juice
1/2 cup crumbled garlic/herb feta cheese
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps
1. Prepare couscous following package instructions. Refrigerate 15 minutes or until chilled.
2. Chop tomatoes, parsley, and mint. Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons). Combine all remaining ingredients (except couscous).
3. Add couscous to tomato mixture; toss to coat. Serve.

CALORIES (per 1/4 recipe) 290kcal; FAT 15g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 15mg; SODIUM 340mg; CARB 35g; FIBER 3g; SUGARS 3g; PROTEIN 9g; VIT A 25%; VIT C 35%; CALC 8%; IRON 6%

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