Tomato-Crusted Steaks Over Vegetable Ragù

Ingredients
1 medium zucchini
1 small onion
1 medium tomato
1 large red bell pepper
8 oz whole baby portabellas
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon balsamic vinegar
2 teaspoons salt-free tomato basil seasoning, divided
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground smoked paprika
1 1/2 lb lean grilling steaks (such as filet, flat iron, or top round)


Prep

• Preheat oven to 425°F.
• Cut zucchini, onion, tomato, and bell pepper into 1/2-inch pieces.
• Cut mushrooms in half.

Steps

1. Whisk tomato paste, water, and balsamic vinegar until smooth; toss with vegetables and 1 teaspoon salt-free seasoning. Place vegetables on baking sheet in a single layer; bake 15–20 minutes or until tender.
2. Combine remaining 1 teaspoon salt-free seasoning, bread crumbs, Parmesan cheese, and paprika until blended. Coat both sides of steaks with bread crumb mixture (wash hands). Place steaks on second baking sheet; bake 10–12 minutes or until 145°F (for medium-rare). Serve.

(Recipe courtesy of Publix Aprons Simple Meals)