Steak With Red Wine Mushroom Sauce
An easy fancy meal with a bonus: Mushrooms and tomato may fight cancer.
- 6 skirt steaks, 4 oz each
- 2 Ounce tomato paste
- 3 Tbsp cornstarch
- 24 Ounce low-sodium beef broth
- 0.33 cup Cabernet Sauvignon
- 2 Tbsp chopped garlic
- 1 medium white onion, diced
- 4 Ounce button mushrooms
- 4 Ounce portobello mushrooms
- 8 Ounce cremini mushrooms
- 0.25 Pound brussels sprouts, halved
- 0.25 Pound pearl onions, peeled and halved
- 0.25 Pound baby summer squash, halved
- 0.5 Pound French or regular carrots
- 2 Tbsp olive oil, divided
- Vegetable oil cooking spray
- 2 Tbsp Italian seasoning
- 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.
- 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.
- 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.