Sirloin Steak with Portobello Mushrooms

  • 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)

Cooking Instructions

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.

Cook's Tip


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

Dietary Exchanges

1 Vegetable
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.