Steak with Tomato/Mushroom Ragu Recipe


personal chef fort lauderdale



Serves 4

4 Sirloin Steaks
½ tsp salt
¼ tsp pepper
2 tsp olive oil
8 oz baby bella mushrooms, sliced
3 cloves garlic, minced
28 oz can crushed tomatoes
1 tsp red pepper flakes
2 TB balsamic vinegar

Season the steaks with salt and pepper. 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.

Serve with polenta.


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