Ingredients: |
Ingredients: INGREDIENTS
1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
4 ounces mushrooms, sliced
1/2 cup finely chopped onion
2 teaspoons all-purpose flour
3/4 cup reduced-sodium beef broth
1/4 cup dry white wine
1 tablespoon Dijon mustard
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Directions: |
Directions:PREPARATION
Pat steaks dry and cut into 4 equal portions. Sprinkle with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the pan and set aside, covered with foil.
Increase heat to medium-high. Add the remaining 1 tablespoon oil to the pan. Add mushrooms and onion and cook, stirring frequently, until the mushrooms have released their liquid, about 5 minutes. Sprinkle with flour and stir to coat the vegetables, 30 seconds to 1 minute. Pour in broth and wine and cook, stirring and scraping up the browned, until thick enough to coat the back of a spoon, 2 to 4 minutes.
Remove from the heat. Stir in mustard and any accumulated juices from the steak. Serve the steak with about 1/4 cup sauce each. |
Personal
Notes: |
Personal
Notes: NUTRITION
Per serving: 239 calories; 12 g fat ( 3 g sat , 8 g mono ); 62 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 250 mg sodium; 436 mg potassium.
Nutrition Bonus: Zinc (29% daily value)
Carbohydrate Servings: 0
Exchanges: 1/2 vegetable, 3 lean meat, 1 1/2 fat
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This recipe for Seared Steak with Mustard-Mushroom Sauce is from