International
Beef Steak With Light Tomato Mushroom Sauce
try serving with crusty bread to soak up the incredibly flavorful sauce
Gather
Ingredients
- 1 Tbsp olive oil
- 4 beef top sirloin steaks, lean (3 oz each)
- 4 oz white mushrooms, rinsed and quartered (about 1 C)
- 1 large shallot, minced (about 2 Tbsp)
- 1 Tbsp garlic, minced (about 2–3 cloves)
- 1 C canned no-salt-added diced tomatoes
- 2 Tbsp no-salt-added tomato paste
- 2 Tbsp apple cider vinegar
- 2 C low-sodium beef broth
- 1 Tbsp cornstarch
- 1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried)
- 1 Tbsp fresh tarragon, rinsed, dried, and chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp ground black pepper
Make it
Method
- 1
Preheat oven to 350 °F.
- 2
Heat olive oil in a large, heavy-bottom sauté pan.
- 3
Gently blot steaks dry with paper towels and then carefully place them in the hot pan.
- 4
Sauté both sides, about 2–3 minutes, until golden to dark brown.
- 5
Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3–5 minutes or to your desired doneness (to a minimum internal temperature of 145 ºF).
- 6
To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3–4 minutes.
- 7
Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown.
- 8
Add tomatoes, tomato paste, and apple cider vinegar, and cook an additional 3 minutes.
- 9
In a bowl, mix beef broth and cornstarch.
- 10
Add broth mixture, parsley, and tarragon to the sauté pan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2–3 minutes. Season with salt and pepper.
- 11
Serve one steak with ½ cup sauce.
- 12
Tip: Also pairs nicely with Cauliflower With Whole-Wheat Breadcrumbs .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
