Meat & Poultry Beef Steak New York Strip Steak Skillet Steak with Mushroom Sauce 3.5 (10) 10 Reviews This healthy steak recipe with Broccolini and peas is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce. By Caitlyn Diimig, RD Caitlyn Diimig, RD Caitlyn Diimig is the editor behind Better Homes & Gardens Mediterranean Diet, EatingWell One-Pan Recipes, Allrecipes Pantry Power and various other newsstand-only titles. She also lends her nutrition expertise to the Good For You, Good to Go and FoodRx columns of Allrecipes' bimonthly print issues. EatingWell's Editorial Guidelines Updated on November 27, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 20 mins Additional Time: 5 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Jump to recipe Nutrition Notes Steak and other cuts of red meat are good sources of protein, iron and vitamin B12, which is essential for heart, nerve and muscle health. While you probably don't want to nosh on red meat every day, when eaten in moderation, it can be part of a healthy, varied diet. Choose leaner cuts of beef as often as possible. This includes top sirloin (as is recommended in this recipe), eye of round roast or steak, lean ground beef and tenderloin steak. Mushrooms are convenient packages of anti-inflammatory nutrition. They provide plant protein, fiber, B vitamins, potassium and antioxidants. Depending on the light the mushrooms are grown in, they may also provide a healthy dose of vitamin D. Cook Mode (Keep screen awake) Ingredients 12 ounces boneless beef top sirloin steak, cut 1 inch thick and trimmed 2 teaspoons salt-free steak grilling seasoning, such as Mrs. Dash® 2 cloves garlic, minced ½ teaspoon salt, divided 2 teaspoons canola oil 6 ounces broccolini, trimmed 2 cups frozen peas 1 teaspoon chopped fresh thyme 3 cups sliced fresh mushrooms 1 cup unsalted beef broth 1 tablespoon whole-grain mustard 2 teaspoons cornstarch Directions Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm. Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce. Frequently Asked Questions Can I substitute the Broccolini for broccoli? Absolutely. However, the flavor will be a little stronger than Broccolini, and you should expect to do a little extra prep work, as you’ll want to get the broccoli into thinner, smaller pieces so the cooking time remains about the same. Is there a substitute for cornstarch? Cornstarch in this recipe helps thicken the gravy. If you’re out of cornstarch, you can easily substitute it with arrowroot powder or all-purpose flour, but as a general rule, you'll need twice as much. So for this recipe, whichever one you choose to use as a substitute, it's going to be about 4 teaspoons. To be sure you're not overdoing it, just add a little at a time. Which mushrooms go best with steak and how do I clean them? All kinds of mushrooms are great with steak, and you can get creative by mixing a few different types. What is best all depends on what you like in terms of flavor. Some common favorites to experiment with (in alphabetical order) include baby bellas, beech, champignon, chanterelle, cremini, enoki, king trumpet, maitake, porcini, portobello and white button.All mushrooms need some cleaning. Some cooks like to give them a quick rinse under the faucet, while others prefer to brush off the dirt with a wet paper towel. The only thing you never want to do is ruin them by soaking them in water. Recipe Updates Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly): Increased the salt (to boost flavor). Added garlic and fresh thyme (to boost flavor). Originally appeared: Diabetic Living Magazine; updated March 2022 Rate It Print Nutrition Facts (per serving) 231 Calories 7g Fat 18g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 1/2 ounces meat and 1/3 cup sauce Calories 231 % Daily Value * Total Carbohydrate 18g 7% Dietary Fiber 4g 14% Total Sugars 5g Protein 26g 52% Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 51mg 17% Vitamin A 2139IU 43% Vitamin C 53mg 59% Folate 56mcg 14% Sodium 520mg 23% Calcium 71mg 5% Iron 3mg 17% Magnesium 43mg 10% Potassium 719mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines