skillet steak with mushrooms

 skillet steak with mushroom sauce!

https://www.eatingwell.com/recipe/266579/skillet-steak-with-mushroom-sauce/

Ingredients

Ingredient Checklist

• 12 ounces boneless beef top sirloin steak, cut 1 inch thick and trimmed
• 2 teaspoons salt-free steak grilling seasoning, such as Mrs. Dash®
• 2 cloves garlic, minced
• ½ teaspoon salt, divided
• 2 teaspoons canola oil
• 6 ounces broccolini, trimmed
• 2 cups frozen peas
• 1 teaspoon chopped fresh thyme
• 3 cups sliced fresh mushrooms
• 1 cup unsalted beef broth
• 1 tablespoon whole-grain mustard
• 2 teaspoons cornstarch

irections

Instructions Checklist

• Step 1

  Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.

• Step 2

  Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.

Nutrition Facts

Serving Size: 

2 1/2 ounces meat and 1/3 cup sauce

Per Serving:

 

231 calories; protein 26g; carbohydrates 18g; dietary fiber 4g; sugars 5g; fat 7g; saturated fat 2g; cholesterol 51mg; vitamin a iu 2139IU; vitamin c 53mg; folate 56mcg; calcium 71mg; iron 3mg; magnesium 43mg; potassium 719mg; sodium 520mg.

Exchanges: 

3 lean protein, 1 vegetable, 1/2 fat, 1/2 sauce

Steak fajitas foil packets

review

Review of the Miso Butter Steak with Shitakes and Asparagus (posted last week):

Meat was not as Brown on the outside as I like. I'll figure out a solution for that. *i cooked in olive oil instead of cooking spray.... maybe that was the reason

I have never used miso and found out I LOVE it!

Rice..... sticking to adding nothing to it next time.

Asparagus and shitake recipe was perfect!!!

Overall great dinner smile emoticon

Shitake and Asparagus:
Roasted Asparagus and Shitake Mushrooms

1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
12 ounces asparagus, trimmed
4 ounces shiitake mushroom caps, sliced
1 1/2 teaspoons lower-sodium soy sauce

PREPARATION

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

1 cup uncooked instant brown rice

2 tablespoons unsalted butter, softened

1 tablespoon white/yellow miso (soybean paste)

1 pound sirloin steak, trimmed and cut into 1-inch pieces

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cooking spray

2 tablespoons thinly sliced green onions

1 tablespoon rice vinegar

1 teaspoon dark sesame oil

Roll Out The Red Carpet for These Recipes

Preparation

1. Cook rice according to package directions.

2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.

one to try!

http://www.myrecipes.com/recipe/seared-sirloin-steak-bites-miso-butter-rice

sirloin steak with miso butter (i've never tried miso! excited but scared!) :)

Ingredients

• 1 cup uncooked instant brown rice
• 2 tablespoons unsalted butter, softened
• 1 tablespoon white/yellow miso (soybean paste)
• 1 pound sirloin steak, trimmed and cut into 1-inch pieces
• 3/4 teaspoon freshly ground black pepper

• 1/4 teaspoon kosher salt
• Cooking spray
• 2 tablespoons thinly sliced green onions
• 1 tablespoon rice vinegar
• 1 teaspoon dark sesame oil

1. Cook rice according to package directions.

2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.

Roasted Asparagus and Shitake Mushrooms

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

12 ounces asparagus, trimmed

4 ounces shiitake mushroom caps, sliced

1 1/2 teaspoons lower-sodium soy sauce

Preparation

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.