Publix Aprons

Grilled Steaks with Warm White Bean Salad

Grilled Steaks with Warm White Bean Salad
Total Time:
30 minutes


12 oz baby red potatoes, halved
1 small red onion, large slices
2 cloves garlic, sliced
2 teaspoons fresh thyme, coarsely chopped
1 teaspoon Montreal steak seasoning, divided
1 lb grilling steaks (such as filet or New York strip)
Aluminum foil
1/4 cup light lemon vinaigrette (or light balsamic vinaigrette)
1 (15.5-oz) can cannellini beans, drained and rinsed
4 cups spring mix


  • Preheat grill (or grill pan).
  • Halve potatoes. Slice onion (1/2-inch-thick) and garlic.
  • Chop thyme.


  1. Place potatoes in a microwave-safe dish; microwave on HIGH 8 minutes.
  2. Place potatoes and garlic on foil in a single layer. Top potatoes with 1/2 teaspoon steak seasoning and thyme. Bring up foil sides; double-fold top and ends to seal package.
  3. Place on grill (seam side up) over indirect heat; grill 15 minutes or until potatoes are hot and tender.
  4. Season steaks and onion slices with remaining 1/2 teaspoon steak seasoning. Grill steaks 2–3 minutes on each side or until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).* Transfer to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Grill onions until tender, turning occasionally.
  5. Toss potato mixture, grilled onions, and beans with lemon vinaigrette; place on top of greens. Slice steak and serve on top of bean salad.
*NOTE: the doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

CALORIES (per 1/4 recipe) 440kcal; FAT 16.00g; SAT FAT 4.50g; TRANS FAT 0.50g; CHOL 105mg; SODIUM 590mg; CARB 32g; FIBER 4.00g; SUGARS 3g; PROTEIN 42g; CALC 6%; VIT A 60%; VIT C 60%; IRON 40%

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