Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
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 |
1 cup ranch dressing |
1/4 cup a1 steak sauce |
2 tablespoons pommery mustard |
salt and pepper |
Directions:
1. Tomato Mushroom Sauce:
2. 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.
3. 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.
4. 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.
5. A1 Ranch Dressing:
6. Mix together all of the ingredients, to taste.
7. 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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