Pat steak dry with paper towels and season with onion salt and pepper, set aside. Heat olive oil in a large Dutch oven over medium-high heat. Sear steak until deep golden brown on each side. Remove from pan and set aside.
Steak cooked in a savory, spicy, red wine-spiked pasta sauce and served over polenta, pasta, or mashed potatoes? Yes. Please.
Servings and Ingredients
|1 ½ lbs. mechanically tenderized beef bottom round steak|
|½ tsp. Hy-Vee onion salt|
|½ tsp. Hy-Vee ground black pepper|
|1 tbsp. Gustare Vita olive oil|
|1 c. Hy-Vee Short Cuts chopped white onion|
|½ c. carrots, peeled and chopped|
|½ c. celery, chopped|
|3 clove(s) garlic, minced|
|2 (14.5-oz. each) cans Hy-Vee no-salt-added diced tomatoes|
|½ c. red wine, such as Cabernet|
|2 tbsp. Hy-Vee tomato paste|
|5 jarred pepperoncini, drained and thinly sliced|
|1 tbsp. fresh oregano, chopped|
|1 tbsp. fresh rosemary, chopped|
|1 ½ tsp. fresh thyme, chopped|
|Polenta, pasta, or mashed potatoes, hot-cooked, for serving|
Things To Grab
- Paper towels
- Large Dutch oven with lid
Add onions, carrots, celery, and garlic to Dutch oven. Cook and stir for 4 to 5 minutes. Add steak back to Dutch oven.
Add diced tomatoes, red wine, tomato paste, pepperoncini, oregano, rosemary, and thyme to Dutch oven. Reduce heat to low. Cover; cook 1-1/2 hours or until steak is tender. Remove steak from sauce and allow to rest 10 minutes.
If desired, serve steak and sauce over hot-cooked polenta, pasta, or mashed potatoes. Garnish with fresh herbs, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 105mg
- Sodium: 490mg
- Total Carbohydrates: 15g
- Protein: 39g
Hy-Vee Test Kitchen