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Ingredients
- 2 tablespoons garlic-herb butter, divided
- 1 shallot
- 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or flank)
- 1 tablespoon steak seasoning
- 8 oz sliced fresh baby portabella mushrooms
- 1 teaspoon all-purpose flour
- 2 tablespoons balsamic glaze
- 1 (10.5 oz) can condensed beef broth
Steps
- Melt 1 tablespoon butter in large sauté pan on medium-high 1–2 minutes. Slice shallot thinly (2 tablespoons). Coat steaks with seasoning (wash hands); add steaks to pan and sear 1–2 minutes on each side until browned. Remove steaks from pan (leave drippings in pan) and set aside.
- Place remaining 1 tablespoon butter and shallots in same pan; cook 1–2 minutes until shallots are fragrant. Stir in mushrooms; cook 5–6 minutes until mushrooms begin to brown. Stir in flour; cook 1 minute.
- Reduce heat to medium-low. Add glaze to pan; cook and stir 1–2 minutes until mushrooms are well coated. Pour in broth and return steaks to pan; simmer 5–6 minutes until sauce is slightly thickened and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
- Transfer steaks to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time. Serve steaks with mushroom sauce.
Amount per ¼ recipe serving: Calories 400, Total Fat 22g, Sat Fat 11g, Trans Fat 1g, Chol 135mg, Sodium 1180mg, Total Carb 6g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%