Heart-Healthy Steak with Mushrooms
Satisfy your craving for steak while keeping it heart-healthy with this flavor-packed recipe for Heart-Healthy Steak with Mushrooms. Featuring tender, seared lean sirloin steaks seasoned to perfection, this dish pairs beautifully with a savory mushroom sauce infused with garlic, fresh thyme, and parsley. Using olive oil and low-sodium vegetable broth ensures a lighter, heart-conscious meal without sacrificing flavor. Perfect for a quick, elegant dinner, this recipe is ready in just 30 minutes and serves two. Serve with your favorite roasted vegetables or a crisp green salad for a balanced, wholesome plate. Whether you're focusing on healthier eating or simply love the vibrant combination of mushrooms and steak, this dish is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pieces (4 oz each) Lean sirloin steak
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 2 cups (sliced) Baby bella mushrooms
- 0.5 cups Low-sodium vegetable broth
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon (chopped) Fresh parsley
Instructions
Preheat a nonstick or cast-iron skillet over medium heat. Pat the sirloin steaks dry with a paper towel and season both sides evenly with salt and ground black pepper.
Add 1 tablespoon of olive oil to the hot skillet. Once shimmering, place the steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
Remove the steaks from the skillet and place them on a plate. Cover loosely with foil and let rest while preparing the mushrooms.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic. Sauté for 30 seconds until fragrant.
Add the sliced baby bella mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their juices and begin to turn golden brown.
Pour the low-sodium vegetable broth into the skillet and stir to deglaze, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the chopped thyme and parsley, then adjust the seasoning with a pinch of salt and pepper if needed.
Plate the rested steaks and spoon the mushroom sauce over the top. Garnish with additional fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2678 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
