Steak with Mixed Mushroom Sauté

You can put together your own combination of preferred mushrooms or look for already-combined sampler packages at your local market (TRY: Chef's sampler from Mycopia, a California grower). And don't be afraid to break up this recipe: Try the sautéed side over top of pan-seared chicken, polenta or even pizza.
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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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Serve steak with mixed mushroom sauté over top, dividing evenly, and garnish with additional thyme sprigs.

Nutrition Information

  • 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