Recipe courtesy of Clyde's of Georgetown
Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries
- Level: Intermediate
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 1 serving
- Level: Intermediate
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 1 serving
Ingredients
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
Directions
- 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.
