Steak with Red Wine Mushroom Sauce

Steak with Red Wine Mushroom Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 6

    skirt steaks, 4 ounces each

  • Vegetable oil cooking spray

  • 2

    tablespoons olive oil, divided

  • ½

    pound French or regular carrots

  • ¼

    pound baby summer squash, halved

  • ¼

    pound pearl onions, peeled and halved

  • ¼

    pound brussels sprouts, halved

  • 8

    ounces cremini mushrooms

  • 4

    ounces portobello mushrooms

  • 4

    ounces button mushrooms

  • 1

    medium white onion, diced

  • 2

    tablespoons chopped garlic

  • cup Cabernet Sauvignon

  • 24

    ounces low-sodium beef broth

  • 3

    tablespoons cornstarch

  • 2

    ounces tomato paste

  • 2

    tablespoons 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 tablespoon 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 tablespoons 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 tablespoon 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.


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