- Serves: 4
1 1-pound boneless sirloin steak
1 teaspoon dried thyme, crumbled
1/2 teaspoon pepper (coarsely ground preferred)
8 ounces portobello mushrooms, cut into 1-inch squares
1 large red onion, sliced
1/2 cup fat-free, no-salt-added beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce (lowest sodium available)
2 tablespoons 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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 5.0 g
- Saturated Fat
- 2.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.0 g
- 46 mg
- 153 mg
- 8 g
- 2 g
- 3 g
- 27 g
3 Lean Meat
This recipe is reprinted from American Heart Association Low-Fat, Low-Cholesterol Cookbook, Fourth Edition, Copyright © 2008 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.