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Publix Aprons

Tomato-Crusted Steaks over Vegetable Ragù

Tomato-Crusted Steaks over Vegetable Ragù
Total Time:
35 minutes
Active Time:
20 minutes


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 (like flat iron, filet, 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. Place steaks on second baking sheet; top with bread crumb mixture. Place in oven with vegetables; bake steak 10–12 minutes or until 145°F (for medium rare). Let stand 5 minutes to rest. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 310kcal; FAT 15.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 115mg; CARB 10g; FIBER 2.00g; SUGARS 5g; PROTEIN 32g; CALC 4%; VIT A 30%; VIT C 120%; IRON 25%

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