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Sirloin Steak with Portobello Mushrooms - Delicious Decisions

Sirloin Steak with Portobella Mushrooms
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Sirloin Steak with Portobello Mushrooms - Delicious Decisions

This combination of peppery sirloin and meaty portobellos is made to match up with robust mashed potatoes, perhaps flavored with garlic and horseradish.

Ingredients

Servings   4  

  • 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.

  1. Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper.
  2. 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.
  3. 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.
  4. 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

Sirloin Steak with Portobello Mushrooms - Delicious Decisions
CaloriesCalories
184 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
2g Per Serving

Nutrition 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

This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
This combination of peppery sirloin and meaty portobellos is made to match up with robust mashed potatoes, perhaps flavored with garlic and horseradish.

Nutrition Facts

Sirloin Steak with Portobello Mushrooms - Delicious Decisions
CaloriesCalories
184 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
2g Per Serving
×
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

Ingredients

Servings   4  

  • 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.

  1. Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper.
  2. 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.
  3. 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.
  4. 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.
This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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