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| Courtesy of Cooking Light |
Ingredients
1 teaspoon canola oil
1 (8-oz.) strip steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup sliced white button mushrooms
2 tablespoons minced shallots
1 teaspoon minced fresh garlic
2 tablespoons wine
1/4 cup unsalted beef stock (such as Swanson)
1 1/2 teaspoons Dijon mustard
1 teaspoon reduced-sodium Worcestershire sauce
2 tablespoons coconut milk
1 tablespoon chopped fresh flat-leaf parsley
Instructions
Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.
Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in milk.
Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.
Recipe Tips
This dish was born in upscale American restaurants but couldn't be easier to make at home. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine.
Makes 2 servings (serving size: about 3 oz. steak and 3 tbsp. mushroom mixture)
265 calories
Kale Caesar Salad
Ingredients
1 tablespoon hot water
1 tablespoon canola mayonnaise
1 1/2 teaspoons olive oil
1 1/2 teaspoons white vinegar
1/8 teaspoon pepper
1/4 teaspoon minced garlic
1 tablespoon grated Feta cheese
2 1/2 ounces baby kale
Instructions
Combine hot water, canola mayo, olive oil, pepper, and garlic in a bowl. Stir in Feta cheese. Add kale; toss.
Makes 2 servings (serving size: 1 1/4 cups)
118 calories
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