Steak With Red Wine Mushroom Sauce

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Serving size:6
Steak With Red Wine Mushroom Sauce

An easy fancy meal with a bonus: Mushrooms and tomato may fight cancer.

Ingredients

  • 4 oz portobello mushrooms
  • 2 tbsp Italian seasoning
  • 2 oz tomato paste
  • 3 tbsp cornstarch
  • 24 oz low-sodium beef broth
  • 1/3 cup Cabernet Sauvignon
  • 2 tbsp chopped garlic
  • 1 medium white onion, diced
  • 4 oz button mushrooms
  • 6 skirt steaks, 4 oz each
  • 8 oz cremini mushrooms
  • 1/4 lb brussels sprouts, halved
  • 1/4 lb pearl onions, peeled and halved
  • 1/4 lb baby summer squash, halved
  • 1/2 lb French or regular carrots
  • 2 tbsp olive oil, divided
  • Vegetable oil cooking spray

Directions

  1. Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil.
  2. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tbsp oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tbsp oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tbsp cold water.
  3. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.