Prep time: 10 minutes
Cook time: 25 minutes
Try serving with crusty bread to soak up the incredibly flavorful sauce
- 1 Tbsp olive oil
- 4 beef top sirloin steaks, lean (3 oz each)
- 4 oz white mushrooms, rinsed and quartered (about 1 C)
- 1 large shallot, minced (about 2 Tbsp)
- 1 Tbsp garlic, minced (about 2 – 3 cloves)
- 1 C canned no-salt-added diced tomatoes
- 2 Tbsp no-salt-added tomato paste
- 2 Tbsp apple cider vinegar
- 2 C low-sodium beef broth
- 1 Tbsp cornstarch
- 1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried)
- 1 Tbsp fresh tarragon, rinsed, dried, and chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp ground black pepper
- Preheat oven to 350 °F.
- Heat olive oil in a large, heavy-bottom sauté pan.
- Gently blot steaks dry with paper towels and then carefully place them in the hot pan.
- Sauté both sides, about 2 – 3 minutes, until golden to dark brown.
- Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3 – 5 minutes or to your desired doneness (to a minimum internal temperature of 145 ºF).
- To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3 – 4 minutes.
- Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown.
- Add tomatoes, tomato paste, and apple cider vinegar, and cook an additional 3 minutes.
- In a bowl, mix beef broth and cornstarch.
- Add broth mixture, parsley and tarragon to the sauté pan. Bring to a boil on medium -high heat while stirring constantly. Lower the heat and simmer for 2 – 3 minutes. Season with salt and pepper.
- Serve one steak with ½ cup sauce.
Tip: Also pairs nicely with Cauliflower with Whole wheat Breadcrumbs (on page 104).
Yield: 4 servings
Serving size: 3 oz steak, ½ C sauce
Each serving provides: calories 200, total fat 8g, saturated fat 2g, cholesterol 35mg, sodium 404mg, total fiber 2g, protein 23g, carbohydrates 10g, potassium 569mg