Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries

Total Time:
45 min
10 min
35 min

1 serving

  • Tomato Mushroom Sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots
  • 1/2 cup corn kernels
  • 2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms)
  • 1 cup demi-glace
  • 6 sun gold tomatoes, halved (substitute: any yellow cherry tomato)
  • 6 sweet 100's tomatoes, halved
  • 1 tablespoon whole butter
  • 1 Idaho potato
  • 1 cup raw spinach
  • 1 red onion, julienned
  • A1 Ranch Dressing, recipe follows
  • 8 ounces grilled sirloin steak
  • A1 Ranch Dressing:
  • 1 cup ranch dressing
  • 1/4 cup A1 steak sauce
  • 2 tablespoons pommery mustard
  • Salt and pepper
Tomato Mushroom Sauce:
  • Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.

  • Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.

  • To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.

A1 Ranch Dressing:
  • Mix together all of the ingredients, to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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