Low Fat Steak with Mushroom Sauce
Indulge in the rich flavors of this *Low Fat Steak with Mushroom Sauce*—a guilt-free yet decadent meal perfect for steak lovers seeking a healthier option. This recipe features tender, lean sirloin steak seasoned to perfection and seared for a juicy interior and golden crust. The star of the dish is the creamy mushroom sauce, made with earthy white button mushrooms, aromatic garlic, shallots, low-sodium broth, and low-fat milk, all thickened to silky perfection with a cornstarch slurry. With minimal olive oil spray and lower-fat ingredients, this dish cuts down on calories without sacrificing flavor. Ready in just 35 minutes, it’s a quick yet elegant dinner idea that’s ideal for date nights or cozy weeknight meals. Serve with a garnish of fresh parsley for an extra burst of color and flavor, and enjoy a restaurant-quality experience at home! Keywords: low-fat steak, mushroom sauce, healthy steak recipe, quick dinner ideas, lean sirloin steak.
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Recipe Information
Ingredients
- 2 pieces (5-6 oz each) lean sirloin steak
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 as needed olive oil spray
- 1 cup low-sodium chicken or beef broth
- 0.5 cups low-fat milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups, sliced white button mushrooms
- 2 cloves, minced garlic
- 1 small, minced shallot
- 1 tablespoon, chopped (optional, for garnish) fresh parsley
Instructions
Pat the sirloin steaks dry with a paper towel. Season both sides with salt and black pepper, then let rest at room temperature for 10 minutes.
Spray a large non-stick skillet with a light coating of olive oil spray. Heat the skillet over medium-high heat until hot.
Sear the steaks in the skillet for 3-4 minutes per side for medium-rare (or longer for your desired doneness). Remove from heat and transfer the steaks to a plate. Cover loosely with foil to rest.
In the same skillet, reduce the heat to medium and spray a little more olive oil if necessary. Add the minced garlic and shallot, cooking for 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes, stirring frequently, until they release their liquid and begin to brown.
Pour in the chicken or beef broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Bring to a simmer.
In a small bowl, mix the cornstarch and water to form a slurry. Slowly pour the slurry into the skillet, stirring constantly, to thicken the sauce.
Once the sauce has thickened, reduce the heat to low and stir in the low-fat milk. Simmer gently for 2-3 minutes, allowing the flavors to meld.
Return the steaks to the skillet, spoon some sauce over the top, and warm them for 1-2 minutes if needed.
Serve the steaks on plates, topped with the mushroom sauce and a sprinkle of fresh parsley, if using.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 14.1 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2135 mg | 45% | |
*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.
