Janey’s Baked Steak

By dette

Highlighted in a special Mother’s Day article featuring recipes from the moms of Woman’s Day staffers, this delicious steak dish may use simple ingredients, but its flavor is sophisticated and bright—especially the roasted lemon, which you can eat outer peel and all; the thinner sliced, the better

Ingredients

• 8 oz mushrooms, thinly sliced
• 2 stalks celery, thinly sliced on a diagonal
• 1 lemon, very thinly sliced
• 1 small red onion, thinly sliced
• 2 Tbsp olive oil
• Kosher salt and pepper
• 1 2-lb, 2-in.-thick sirloin steak
• 2 cloves garlic, finely chopped
• 1 cup ketchup
• 1 ⁄4 cup fresh lemon juice
• 1 ⁄4 cup Worcestershire sauce
• Baked potatoes, for serving

Preparation

Step 1

1. Heat oven to 400°F. In a roasting pan, combine the mushrooms, celery, lemon, onion, oil, and 1⁄4 tsp each salt and pepper.

2. Season the steak with 1⁄2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.

3. In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

4. Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125°F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables and baked potatoes, if desired

Nutrition Facts
Yield 1 steak
Servings 6
Amount Per Serving
Calories 414
Total Fat 24g
Saturated Fat 8g
Cholesterol 113mg
Sodium 898mg
Total Carbohydrates 17g
Dietary Fiber 1g
Protein 33g