Heart Healthy
This combination of peppery sirloin and meaty portobellos is made to match up with robust mashed potatoes, perhaps flavored with garlic and horseradish.
Print Recipe
Sirloin Steak with Portobello Mushrooms - Delicious Decisions
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Prep Time
10 min
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Cook Time
20 min
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Total Time
30 min
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Servings
4
Ingredients
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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)
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 184 | |
|---|---|---|
| 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 | |
| Cholesterol | 46 mg | |
| Sodium | 153 mg | |
| Total Carbohydrate | 8 g | |
| Dietary Fiber | 2 g | |
| Sugars | 3 g | |
| Protein | 27 g | |
Dietary Exchanges
3 lean meat, 1 vegetable
-
Prep Time
10 min
-
Cook Time
20 min
-
Total Time
30 min
-
Servings
4
Ingredients
-
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)
Directions
Tip: Click on step to mark as complete.
-
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.
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