This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Bad cooks - and the utter lack of reason in the kitchen - have delayed human development longest and impaired it most." -Friedrich Nietzsche, Philosopher
This is a flavorful but light topping for your grilled steak. Choose more flavorful mushrooms like crimini or shiitaki. It is best to not let the mushrooms marinate too long – about an hour at the most – as they will become mushy. Make the vinaigrette, cook the steak and serve.
Servings: 2 | Serving size: 4 ounces steak with mushrooms
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does make good leftovers as sandwiches.
|2 ounces||crimini or other wild mushrooms|
|4 tsp||extra virgin olive oil|
|1 tsp||white wine vinegar|
|1 tsp||maple syrup|
|1/8 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
|8 ounces||skirt steak or flank steak|
Thinly slice the mushrooms into matchsticks.
Place the mushrooms in a bowl and add the olive oil, vinegar, maple syrup, tarragon, 1/8 teaspoon salt and the pepper.
Place a large skillet in the oven and preheat to 375°F.
Sprinkle the remaining 1/8 teaspoon salt over the steak.
When the pan is hot add the steak. Cook for about 7 minutes and turn over. Cook for another 4 to 6 minutes.
Serve the steak topped with the mushroom vinaigrette.
Serving size: 4 ounces steak with mushrooms
|Calories 251||Calories from Fat 137|
|% Daily Value|
|Total Fat 15g||22%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 4%||Iron 8%|
|Vitamin K 6 mcg||Potassium 397 mg|
|Magnesium 26 mg|