Strip Loin Steak with Sautéed Mushrooms

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Strip Loin Steak with Sautéed Mushrooms

Carve grilled steaks into thin slices to pass and share at the table. This platter presentation lets you choose just how much you want. Only 144 calories per serving. WOW!

Ingredients

2 Beef Strip Loin Grilling Steaks, 1 inch (2.5 cm) thick (each 8 oz/250 g)Freshly ground black pepper or Montreal Steak spice2 tsp (10 mL) canola oil2 cups (500 mL) sliced mushrooms (button, crimini or baby portobello)2 tbsp (30 mL) minced shallots2 cloves garlic, minced¼ cups (50 mL) dry white wine1 tsp (5 mL) dried thyme or tarragon1 tsp (5 mL) Worcestershire sauce¼ tsp (1 mL) salt

Directions

Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat for about 10 minutes, turning at least twice, for medium-rare 145°F(63°C).

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste.

Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.

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