Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 to 1-1/4 pounds beef top sirloin cap steaks, cut 1-inch thick | ||
| 2 tsp. olive oil | ||
| 3 c. assorted wild mushrooms, such as cremini, oyster, shiitake, enoki and morel | ||
| 2 clove(s) garlic, minced, divided | ||
| 2 tsp. chopped fresh thyme | ||
| Kosher salt and pepper |
Directions
- Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
- Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
- Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
- Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.
Nutrition facts
Servings
195 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 71mg
- Sodium: 8mg
- Total Carbohydrates: 4g
- Protein: 26g
Recipe Source:
Hy-Vee Dietitians.