Pan- Fried Steak With Mushrooms

By nurseliz

healthy recipe

Ingredients

• Ingredients
• Serves: Prep: 15min|Cook: 18min |Total: 23min
• 1 * 1 boneless beef skirt steak or other cut (1 1/2 pounds), 1/2"-3/4" thick
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon ground black pepper
• 2 * 2 tablespoons olive oil
• 10 * 10 ounces mushrooms, sliced
• 1 * 1 large garlic clove, minced
• 2 * 2 teaspoons minced fresh rosemary
• 2 * 2 tablespoons sour cream (optional)

Preparation

Step 1

1.
Season the beef with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large, heavy skillet over high heat. Add the steak and cook until deeply browned on the first side, 3 to 4 minutes. Turn, and cook until well-browned and a meat thermometer registers 160°F for medium, 5 to 7 minutes. Remove to a platter.
2.
Pour off the excess fat and add the remaining 1 tablespoon oil to the pan. Reduce the heat to medium-low and add the mushrooms and garlic. Cook, stirring occasionally, until the juices start to flow, 2 to 4 minutes. Add the rosemary, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook until the mushrooms' juices have evaporated, 2 to 3 minutes more. Remove from the heat. Stir in the sour cream (if using) and beef juices that have accumulated on the platter. Serve the beef with the mushrooms.
Recipe Tips
Choose a heavy skillet for this dish; its ability to hold heat will help create a good crust on the meat and melt the sour cream. You can replace the rosemary with oregano or another dried herb. Or add 1 finely chopped scallion to the mushrooms before serving. If you prefer, broil or grill the beef instead of pan-frying it; rub it with 1 to 2 teaspoons olive oil before cooking.

Nutritional Facts per serving
CALORIES 371.8 CAL

FAT 22.6 G

SATURATED FAT 7.3 G

CHOLESTEROL 100.1 MG

SODIUM 412.5 MG

CARBOHYDRATES 3.1 G

TOTAL SUGARS 1.2 G

DIETARY FIBER 0.8 G

PROTEIN 38.4 G