This is the main content.
Tomato-Crusted Steaks over Vegetable Ragù
Recipes
Tomato-Crusted Steaks over Vegetable Ragù
4 servings
35 minutes total (Active 20 minutes)

Ingredients

  • 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
  • ¼ teaspoon ground smoked paprika
  • 1 ½ lb lean grilling steaks (such as flat iron, tenderloin, or shoulder tender)

Prep

    • Preheat oven to 425°F.
    • Cut zucchini, onion, tomato, and bell pepper into ½-inch pieces.
    • Cut mushrooms in half.

Steps

    1. Whisk tomato paste, water, and balsamic vinegar until smooth; toss with vegetables and 1 teaspoon seasoning. Place vegetables on baking sheet in single layer; bake 15–20 minutes or until tender.
    2. Combine in small bowl: remaining 1 teaspoon seasoning, bread crumbs, Parmesan, and paprika. Place steaks on second baking sheet; top with bread crumb mixture. Place in oven with vegetables; bake 10–12 minutes until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Let stand 5 minutes to rest. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, 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.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 5g, Trans Fat 0g, Chol 65mg, Sodium 135mg, Total Carb 11g, Fiber 2g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 15%