Use any fast-fry steak for this simple dish, but boneless rib steaks are tender and flavourful. Serve with egg noodles tossed with a drizzle of olive oil and steamed sugar snap peas.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2011
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 12 oz cremini mushrooms sliced
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 beef rib grilling steaks (6 oz/170 g each)
- 1 tablespoon all-purpose flour
- 1/2 cup sodium-reduced beef broth
- 1/2 cup water
MethodIn large skillet, heat 2 tbsp of the oil over medium heat; cook garlic until fragrant, about 30 seconds.
Add mushrooms, thyme, salt and pepper; cook, stirring occasionally, until golden, about 8 minutes.
Meanwhile, in separate large skillet, heat remaining oil over medium-high heat; cook steaks, in batches and turning once, until medium-rare or desired doneness, 4 to 6 minutes. Transfer to plate; keep warm.
Sprinkle flour into empty skillet; cook over medium heat, whisking constantly, for 1 minute. Whisk in broth and water; bring to boil. Reduce heat to medium-low; simmer until thickened and reduced to 1/2 cup, about 2 minutes. Spoon sauce and mushrooms over steaks.
Nutritional facts Per serving: about
- Sodium 318 mg
- Protein 39 g
- Calories 460.0
- Total fat 31 g
- Potassium 942 mg
- Cholesterol 89 mg
- Saturated fat 10 g
- Total carbohydrate 6 g
- Iron 31.0
- Folate 9.0
- Calcium 3.0
- Vitamin C 2.0