Sirloin Steak with Portobello Mushrooms

  • Serves: 4


Ingredients

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

none



Nutritional Analysis
Per serving
Calories Per Serving
184
Total Fat
5.0 g
Saturated Fat
2.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Cholesterol
46 mg
Sodium
153 mg
Carbohydrates
8 g
Fiber
2 g
Sugar
3 g
Protein
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.