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Serving size 6

An easy fancy meal with a bonus: Mushrooms and tomato may fight cancer.


6 skirt steaks, 4 oz each Vegetable oil cooking spray2 Tbsp olive oil, divided½ lb French or regular carrots¼ lb baby summer squash, halved¼ lb pearl onions, peeled and halved¼ lb brussels sprouts, halved8 oz cremini mushrooms4 oz portobello mushrooms4 oz button mushrooms1 medium white onion, diced2 Tbsp chopped garlic⅓ cup Cabernet Sauvignon24 oz low-sodium beef broth3 Tbsp cornstarch2 oz tomato paste2 Tbsp Italian seasoning


  1. 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.
  2. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tbsp 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 tbsp 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 tbsp cold water.
  3. 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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Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 6 Total

  • Calories 369
  • Total Fat 19g
  • Saturated Fat 6g
  • Total Carbohydrates 20g
  • Fiber 4g
  • Protein 30g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Steak, Meat, Mushroom, Carrot, Squash

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