Low Sodium Steak with Mushroom Sauce
Elevate your steak night with this delectable Low Sodium Steak with Mushroom Sauce, a flavorful and heart-healthy option perfect for any occasion. This recipe pairs perfectly seared sirloin steaks with a rich, savory mushroom sauce infused with garlic, thyme, and a touch of low sodium Worcestershire sauce for an unparalleled depth of flavor without excess salt. The sauce, thickened with a simple cornstarch slurry, adds a luxurious finish while keeping sodium levels in check. Quick to prepare, this dish is ready in just 30 minutes, making it a fantastic choice for weeknight dinners or intimate gatherings. Serve it alongside roasted vegetables or potatoes for a complete, nutritious meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces Sirloin steak (or lean cut of choice, about 1 inch thick)
- 1 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 1 cup Unsalted beef broth
- 2 tablespoons Low sodium Worcestershire sauce
- 1 cup Cremini or white mushrooms, sliced
- 2 cloves Minced garlic
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat a skillet or grill pan over medium-high heat.
Pat the steaks dry with a paper towel and season both sides with black pepper, garlic powder, onion powder, and dried thyme.
Add 1 tablespoon of olive oil to the skillet and swirl to coat. Place the steaks in the pan and sear on each side for 3-4 minutes, or until your desired level of doneness is reached. Remove the steaks from the skillet, tent them with foil, and set aside to rest.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
Add the minced garlic and sliced mushrooms to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the mushrooms are lightly browned and tender.
Deglaze the skillet by adding the unsalted beef broth and low sodium Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pan.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for another 2-3 minutes until the sauce thickens.
Return the steaks to the pan, spoon the mushroom sauce over the top, and allow them to reheat for 1-2 minutes.
Transfer the steaks to serving plates, spoon additional mushroom sauce over the top, and garnish with fresh chopped parsley, if desired.
Serve immediately with your favorite low-sodium side dishes, such as steamed vegetables or roasted potatoes.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1059 mg | 23% | |
*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.
