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Publix. SHOPPING LIST v;. .ij r. or Syrah, 750-ml bot. UP TO .50 1/ 1 ■ 1 WINE Foxhorn Vineyards Chardonnay Wine 2f0r10.89 Or Pinot Grigio, Merlot, Zinfandel or Cabernet Sauvignon, 1,5-L bot. Carlo Rossi Paisano Wine 9.99 Or Burgundy, Rhine, Blush, Chablis, White Zinfandel, Chianti or Sangria, 3-L bot. I Publix Wine Guide Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Grape ® magazine online, too. 2 AB.JS-08/17/06 /\ PUBLIX. f^prorfs. Hringyour family back to the table. Cooking Sequence • Prepare and grill steaks -20 minutes • While steaks stand, prepare potatoes; serve -10 minutes Serves 4 Meal Time: 30 Minutes Suggested Items: Fresh Express Veggie Spring Mix, Fresh Cut Fruit Salad (Produce), Pepperidge Farm Artisan Bread, Bakery Apple Strudel Wine Suggestion: A Spanish red wine such as Montecillo Crianza, which has clean and bright cherry fruit flavors and aromas of red fruits and fine woods with a toasty oak finish. Tri-Tip Steaks 11/2 pounds Publix Sirloin Tri-Tip Steaks 4 doves fresh garlic Ziploc Large Freezer Bag 1/2 cup KC Masterpiece Steakhouse Marinade 1 tablespoon Classico Sun-Dried Tomato Pesto 1 teaspoon pepper Balsamic Onion Potatoes 2 tablespoons Promise Buttery Spread, divided 1/2 cup pre-diced fresh onions 1 (24-ounce) package Simply Mashed Potatoes 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon pepper Pick up a recipe card on the Apron's® Simple Meals recipe card rack at your local Publix. Visit www.publix.com/aprons for more Apron's® recipes. ©2006 Publix Super Markets, Inc. Tri-Tip Steaks With Balsamic Onion Potatoes • | 1 Preheat grill. Cut steaks into 4 portions. Wash hands. 2 Crush garlic, using garlic press, into zip-top bag. Use knife to remove garlic from bottom of press. Add remaining ingredients to bag; seal bag and squeeze until mixture is well blended. Add steaks, using tongs; seal bag tightly and squeeze to evenly coat steaks. Let stand 10 minutes to marinate. (Or up to 2 hours in refrigerator for more intense flavor.) 3 Place steaks on grill, using tongs, and close lid (or cover loosely with foil). Grill 6-8 minutes on each side or until internal temperature reaches 145°F (medium-rare). Use meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed to avoid over-cooking.) Let steaks stand 5-10 minutes before slicing or serving. CALORIES (per 1/4 recipe) 371 kcal; FAT 17g; CHOLIIImg; SODIUM 749 mg; CARB 16g; FIBER <lg; PROTEIN 36g; VIT A 0%; VIT C 3%; CALC 5%; IRON 16% 1 Preheat medium saucepan on medium-high 2-3 minutes. 2 Place 1 tablespoon butter in pan; swirl to coat. Add onions and cook 4-6 minutes, stirring often, or until well browned. 3 Stir in remaining ingredients (including 1 tablespoon butter). Reduce to medium and cook 3 minutes, stirring occasionally, or until thoroughly heated. CALORIES (per 1/4 recipe) 270 kcal; FAT 18g; CHOL 39mg; SODIUM 807 mg; CARB 24g; FIBER 2g; PROTEIN 3g; VIT A 14%; VIT C 4%; CALC 6%; IRON 3% Shortcuts and Tips Tri-tip steaks come from the bottom of the sirioin. They are flavorful, yet leaner than many other cuts. Be careful not to overcook these steaks.