Steak With Red Wine Mushroom Sauce

Serving Size: 6

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


  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.