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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Steak cooked in a savory, spicy, red wine-spiked pasta sauce and served over polenta, pasta, or mashed potatoes? Yes. Please.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 105mg
- Sodium: 490mg
- Total Carbohydrates: 15g
- Protein: 39g
Daily Values
0%
Iron 20%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Test Kitchen