Recipe courtesy of Clyde's of Georgetown

Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 1 serving
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Tomato Mushroom Sauce:

1 tablespoon olive oil

1tablespoon 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


  1. 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.
  2. 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.
  3. 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:

  1. Mix together all of the ingredients, to taste.