Thursday, November 19, 2009

Steak with Roasted Tomato & Musroom Ragu

Rachael Ray is probably my cooking hero!  I have learned SO much from her such as various techniques, great recipes and about certain ingredients I was not familiar with; some of my best recipes have come from her.  So it goes without question as to whether I read her monthly magazine, Everyday with Rachael Ray.  Tonight's dinner includes a recipe from that particular magazine; however my memory fails me as to which issue it was presented in!  She also served it with a Creamy Polenta but since we're going (somewhat) of a healthy route, I decide to make a Roasted Vegetable combination with potatoes and onions.  And with a dinner like this, I couldn't resist sitting down with a glass of Cabernet!

Steaks with Roasted Tomato & Mushroom Ragu
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4 Sirloin Steaks
2 Tbsp. Olive Oil
2 cups Mushrooms, sliced
3 cloves Garlic, minced
1-28oz can Diced Fire-Roasted Tomatoes
1/2 cup Water
1 Tsp. Crushed Red Pepper
1 Tbsp. Balsamic Vinegar
Grated Parmesan Cheese, for serving

Season the steaks with salt and pepper (to taste). In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steaks and cook for 3 to 4 minutes on each side; transfer to a plate.

In the same skillet, add the remaining 1 tablespoon olive oil, the mushrooms and garlic; cook, stirring, for 3 minutes. Stir in the tomatoes, 1/2 cup water and the crushed red pepper; bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes. Stir in the vinegar, then return the steaks to the skillet and cook until heated through. Serve the steaks topped with the tomato ragu and grated cheese. - Please note that 1 Tbsp. of Crushed Red Pepper added quite a bit of heat to this dish; if you don't prefer spicy or hot foods, you will want to reduce this amount or eliminate this ingredient altogether.

Source: Adapted from Everyday with Rachael Ray

Roasted Root Veggies
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12 Red Skin Potatoes, quartered
1 Lg. Yellow Onion, cut in large pieces
Olive Oil
3 cloves of Garlic, minced

Preheat oven to 375 degrees. Scatter the veggies on a baking sheet and drizzle with a generous amount of olive oil. Scatter garlic over the veggies and season with salt and pepper to taste. Using your hands, mix everything together to get the veggies coated. Bake for 40 minutes.  - Any type of root vegetable can be used in this dish and you can adjust the seasonings to taste.

Source: With a Cherry on Top


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