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Recipe Summary

Strip Loin Steak with Sautéed Mushrooms
Difficulty: Easy
Preparation: 10 min
Cooking: 15 min
Makes: 4-6 servings
Best Suited for: BBQ,

Nutritional Information

Per Serving (144 calories, 17 g protein, 6.1 g fat, 2.6 g carbohydrate, 140 mg (6% DV) sodium, 1.9 mg iron, 63% DV vitamin B12)

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Strip Loin Steak with Sautéed Mushrooms

Strip Loin Steak with Sautéed Mushrooms

Carve grilled steaks into thin slices to pass and share at the table. This platter presentation lets you choose just how much you want. Only 144 calories per serving. WOW!
2Beef Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick (each 8 oz/250 g)
Freshly ground black pepper or Montreal Steak spice
2 tsp (10 mL)canola oil
2 cups (500 mL)sliced mushrooms (button, crimini or baby portobello)
2 tbsp (30 mL)minced shallots
2cloves garlic, minced
¼ cups (50 mL)dry white wine
1 tsp (5 mL)dried thyme or tarragon
1 tsp (5 mL)Worcestershire sauce
¼ tsp (1 mL)salt
  1. Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat for about 10 minutes, turning at least twice, for medium-rare 145°F(63°C).
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste.
  3. Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.
  • Next time: You can stir in 1/4 cup (50 mL) of sour cream into the sautéed mushrooms for a stroganoff-style sauce if you like.
  • Adapted from © Cook! Dietitians of Canada 2011. Published by Robert Rose Inc.


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