Nutritional Bonus: All mushrooms are a good source of selenium, especially the brown and cremini varieties, with a 3-oz serving providing 30% of your daily recommended intake. An essential trace mineral, selenium activates an enzyme family that helps protect against oxidative damage.
- Cook Time
- Prep Time
- 1 tbsp olive oil
- 4 5-oz top loin steaks, about 3/4-inch thick, trimmed of visible fat
- 1/2 tsp fine sea salt
- 1/2 tsp fresh ground black pepper
- 4 cloves garlic, smashed
- 1 lb mixed mushrooms (Blend to try: white, portobello, shiitake, chanterelle and trumpet), cleaned, trimmed and cut into 1/4-inch slices
- 1 tbsp chopped fresh thyme, plus additional sprigs for garnish
- 1/2 cup low-sodium beef broth
- 1 tsp low-sodium soy sauce
- In a large skillet or sauté pan (not nonstick), heat oil on medium-high. Season both sides of steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 3 1/2 minutes per side for medium-rare and 4 minutes per side for medium. Transfer steaks to serving plates and let rest for 5 minutes.
- Meanwhile, place same skillet on medium heat. Add garlic and cook, stirring, for 30 seconds. Add mushrooms, 1 variety at a time, leaving 1 minute between additions. Add thyme and cook, stirring occasionally, until mushrooms are tender, 3 to 6 minutes, depending on the varieties of mushrooms used. Add broth and soy sauce, deglazing pan by scraping up any browned bits from bottom of skillet with a heatproof spoon or spatula. Cook, stirring occasionally, until liquid is reduced to a thin layer, 1 to 2 minutes.
- Serve steak with mixed mushroom sauté over top, dividing evenly, and garnish with additional thyme sprigs.
- Serving Size: 1 steak and 1/2 cup mushrooms
- Calories: 254
- Carbohydrate Content: 5 g
- Cholesterol Content: 59 mg
- Fat Content: 10 g
- Fiber Content: 1 g
- Protein Content: 36 g
- Saturated Fat Content: 3 g
- Sodium Content: 367 mg
- Sugar Content: 2 g
- Polyunsaturated Fat Content: 1 g