Skillet Steaks with Sautéed Wild Mushrooms
Total Recipe Time: 25 to 30 minutes
Makes 4 servings
Ingredients1 to 1-1/4 pounds beef top sirloin cap steaks, cut 1 inch thick 2 teaspoons olive oil3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)2 cloves garlic, minced, divided2 teaspoons chopped fresh thymeKosher salt and pepper
- Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
- Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
- Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
Cook'sTipThree cups sliced button mushrooms can be substituted for assorted wild mushrooms.
Nutrition information per serving: 195 calories; 9 g fat (3 g saturated fat; 5 g monounsaturated fat); 71 mg cholesterol; 8 mg sodium; 4 g carbohydrate; 1.5 g fiber; 26 g protein; 9.2 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.3 mg iron; 31.5 mcg selenium; 5.4 mg zinc; 18.5 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and National Cattlemen's Beef Association