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Related recipes: Beef, Fit and Fast Meals, High Fiber, Low-Sugar, Main Dishes, Mushrooms, Potatoes, Sirloin Steak, Vegetables
Add these dishes to make a full meal:
Tomato-Basil Salad with Thyme Vinaigrette
It seems everyone loves a juicy steak, and it can certainly be part of a balanced, healthful meal. A mushroom pesto sauce goes perfectly with a pan-roasted steak. Meaty portobello mushrooms make the base for this pesto sauce. Pesto sauce made with fresh basil, parsley, olive oil, and Parmesan cheese originated in Genoa, Italy. Adding mushrooms gives an earthy flavor to the sauce. This dinner is perfect for a weekend or simple enough for a weekday as well. Open a bag of washed, ready-to-eat lettuce to complete this meal.
Yield: 2 servings
Mushroom Pesto Steak
olive oil spray
1/4 lb sliced portobello mushrooms (about 1 2/3 cups)
1/4 cup water
2 Tbs prepared pesto sauce
3/4 lb sirloin steak, visible fat removed
salt and freshly ground black pepper
several sprigs watercress
Hot Pepper Potatoes
1 lb baby yellow potatoes
2 tsp olive oil
several drops hot pepper sauce
salt and freshly ground black pepper
Mushroom Pesto Steak
Heat a nonstick skillet over medium-high heat. Coat with olive oil spray. Add mushrooms and cook 1 minute, turn, and cook 1 minute longer. Transfer to a food processor and add the water and pesto sauce. Blend until smooth. Set aside.
Add the steak to the same skillet. Sear over high heat for 1 minute, turn, and sear 1 minute. Turn heat down to medium and cook 5 minutes for rare. A meat thermometer inserted in the thickest portion should read 145 degrees. For medium doneness, cook another 2 minutes (160 degrees). Sprinkle the steak with salt and pepper to taste and spoon the reserved sauce on top. Use the same skillet for the Hot Pepper Potatoes. Place watercress on the plate for a garnish.
Hot Pepper Potatoes
Wash potatoes. Slice in half (do not peel). Place in a large saucepan and fill with cold water to cover the potatoes. Bring to a boil over high heat, cover, and cook 10 minutes, or until potatoes are cooked through. Drain. When steak is removed from the skillet, add the olive oil and hot-pepper sauce to the skillet. Heat over high heat. Add the potatoes and toss until crisp and golden, about 3 minutes. Add salt and pepper to taste. Serve with the steak.
Variation: Any type of quick cooking steak can be substituted for sirloin: flank, skirt, or strip.
Variation: Yellow or red potatoes can be substituted for baby yellow potatoes; cut the bigger potatoes into 1-inch pieces.
Cooking Tip: Use the same skillet to cook the mushrooms, then the steak, and to finish the potatoes.
Copyright © 2005 by Linda Gassenheimer
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
