This healthy steak recipe with Broccolini and peas is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce.
Skillet Steak with Mushroom Sauce
This healthy steak recipe with Broccolini and peas is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce.
Ingredients
- 12 ounces boneless beef top sirloin steak cut 1 inch thick and trimmed
- 2 teaspoons salt-free steak grilling seasoning such as Mrs. Dash®
- 2 cloves garlic minced
- ½ teaspoon salt divided
- 2 teaspoons canola oil
- 6 ounces broccolini trimmed
- 2 cups frozen peas
- 1 teaspoon chopped fresh thyme
- 3 cups sliced fresh mushrooms
- 1 cup unsalted beef broth
- 1 tablespoon whole-grain mustard
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.
- Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.
Notes
- Can I substitute the Broccolini for broccoli?
Absolutely. However, the flavor will be a little stronger than Broccolini, and you should expect to do a little extra prep work, as you’ll want to get the broccoli into thinner, smaller pieces so the cooking time remains about the same.
- Is there a substitute for cornstarch?
Cornstarch in this recipe helps thicken the gravy. If you’re out of cornstarch, you can easily substitute it with arrowroot powder or all-purpose flour, but as a general rule, you’ll need twice as much. So for this recipe, whichever one you choose to use as a substitute, it’s going to be about 4 teaspoons. To be sure you’re not overdoing it, just add a little at a time.
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Which mushrooms go best with steak and how do I clean them?
All kinds of mushrooms are great with steak, and you can get creative by mixing a few different types. What is best all depends on what you like in terms of flavor. Some common favorites to experiment with (in alphabetical order) include baby bellas, beech, champignon, chanterelle, cremini, enoki, king trumpet, maitake, porcini, portobello and white button.
All mushrooms need some cleaning. Some cooks like to give them a quick rinse under the faucet, while others prefer to brush off the dirt with a wet paper towel. The only thing you never want to do is ruin them by soaking them in water.
Nutrition Notes
- Steak and other cuts of red meat are good sources of protein, iron and vitamin B12, which is essential for heart, nerve and muscle health. While you probably don’t want to nosh on red meat every day, when eaten in moderation, it can be part of a healthy, varied diet. Choose leaner cuts of beef as often as possible. This includes top sirloin (as is recommended in this recipe), eye of round roast or steak, lean ground beef and tenderloin steak.
- Mushrooms are convenient packages of anti-inflammatory nutrition. They provide plant protein, fiber, B vitamins, potassium and antioxidants. Depending on the light the mushrooms are grown in, they may also provide a healthy dose of vitamin D.
