This combination of peppery sirloin and meaty portobellos is made to match up with robust mashed potatoes, perhaps flavored with garlic and horseradish.
Sirloin Steak with Portobello Mushrooms - Delicious Decisions
Calories184 Per Serving
Protein27g Per Serving
Fiber2g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||2 g|
3 lean meat, 1 vegetable
1 lb. boneless sirloin steak (cut into 1-inch cubes)
1 tsp. dried thyme (crumbled)
1/2 tsp. pepper ((coarsely ground preferred))
8 oz. portobello mushrooms (cut into 1-inch cubes)
1 large red onion (sliced)
1/2 cup fat-free, no-salt-added beef broth
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce (lowest sodium available)
2 Tbsp. brandy (optional)
Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper.
Heat a large nonstick skillet over medium-high heat. Cook the steak for 4 to 6 minutes on each side, or to the desired doneness. Transfer to a platter and cover with aluminum foil to keep warm.
In the same skillet, cook the mushrooms and onion over medium-high heat for 1 to 2 minutes, or until the onion is tender-crisp, stirring occasionally.
Stir in the remaining ingredients. Cook for 5 to 6 minutes, or until the mushrooms are tender and the liquid is reduced by half, stirring occasionally. Spoon over the steak.
This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.