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Publix Simple Meals

Tomato-Crusted Steaks Over Vegetable Ragù

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Preheat oven

-- Prepare vegetables and begin to bake - 10 minutes

-- Prepare steaks and begin to bake; serve - 20 minutes

Tomato-Crusted Steaks Over Vegetable Ragù


1 medium zucchini

1 small onion

1 medium tomato

1 large red bell pepper

8 oz whole baby portabellas

2 tablespoons tomato paste

2 tablespoons water

1 tablespoon balsamic vinegar

2 teaspoons salt-free tomato basil seasoning, divided

2 tablespoons panko bread crumbs

1 tablespoon grated Parmesan cheese

1/4 teaspoon ground smoked paprika

1 1/2 lb lean grilling steaks (such as filet, flat iron, or top round)


-- Preheat oven to 425°F.

-- Cut zucchini, onion, tomato, and bell pepper into 1/2-inch pieces.

-- Cut mushrooms in half.


1. Whisk tomato paste, water, and balsamic vinegar until smooth; toss with vegetables and 1 teaspoon salt-free seasoning. Place vegetables on baking sheet in a single layer; bake 15-20 minutes or until tender.

2. Combine remaining 1 teaspoon salt-free seasoning, bread crumbs, Parmesan cheese, and paprika until blended. Coat both sides of steaks with bread crumb mixture (wash hands). Place steaks on second baking sheet; bake 10-12 minutes or until 145°F (for medium-rare). Serve.

Aprons Advice

-- Complete your meal with a fresh salad blend, creamy polenta, sourdough bread, and pound cake for dessert.

-- If you unable to find smoked paprika, regular paprika will work as well.

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Tomato-Crusted Steaks Over Vegetable Ragù

CALORIES (per 1/4 recipe) 350kcal; FAT 11g; CHOL 110mg; SODIUM 220mg; CARB 15g; FIBER 3g; PROTEIN 48g; VIT A 45%; VIT C 180%; CALC 6%; IRON 40%

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