Skillet Steak with Sautéed Wild Mushrooms
One Skillet, so much flavor! Wild mushrooms are paired with a perfectly sautéed steak for a savory, satisfying dinner.
- 1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick
- 2 teaspoons olive oil
- 3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and more!)
- 3 cloves garlic, minced, divided
- 2 teaspoons chopped fresh thyme
- Kosher salt and pepper
- Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
- Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
- Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
Nutrition information per serving: 195 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 71 mg Cholesterol; 8 mg Sodium; 4 g Total Carbohydrate; 1.5 g Dietary Fiber; 26 g Protein; 4.3 mg Iron; 9.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.4 mg Zinc; 31.5 mcg Selenium; 18.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.