Strip and sirloin are among the leaner cuts of steak, but you can see how much white marbling runs throughout the meat, or ask your butcher for a recommendation. Instead of dousing the steaks in butter or cream, lighten up and layer in flavor with mushrooms and red wine. Serve it with whipped cauliflower, a surprisingly luxurious side that sneaks some more veggies onto your plate.
2/3 lb (10½ oz/330 g) lean steak, such as strip or sirloin, all visible fat trimmed
Salt and freshly ground pepper
1 tablespoon olive oil
4 oz (125 g) sliced mushrooms
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 cup (8 fl oz/250 ml) dry red wine
Sprinkle the steak generously with salt and pepper on both sides.
In a frying pan over medium-high heat, warm the olive oil. Add the mushrooms and sauté until they release their liquid and start to brown, about 10 minutes. Add the garlic and thyme and stir until fragrant, 1 minute. Season lightly with salt and pepper. Transfer to a plate and set aside.
Wipe out the pan and return to the heat. Add the steak and cook, turning once, until medium-rare or done to your liking, about 5 minutes per side, depending on the thickness of your steak. Transfer to a cutting board and let rest for 10 minutes.
While the steak is resting, return the pan to medium-low heat. Add the wine and stir with a wooden spoon, scraping up any browned bits on the bottom of the pan. Add the mushrooms, bring to a simmer, and let cook until the liquid has reduced slightly, 5 minutes.
Thinly slice the steak across the grain and divide between plates. Drizzle with the mushroom sauce and serve.
MAKES 2 SERVINGS
Protein 35 g
Carbs 4 g
Fat 14 g
Sugar 1 g
Sodium 668 mg
½ head cauliflower, cored and separated into florets
1½ teaspoons unsalted butter
¼ cup (2 fl oz/60 ml) nonfat milk, or as needed
Salt and ground white pepper
In a saucepan fitted with a steaming rack, pour water until 1 inch (2.5 cm) deep. Add the cauliflower florets and bring to a boil. Steam until tender when pierced with a paring knife, about 5 minutes. Remove from the rack and let cool slightly. (Alternatively, you can steam cauliflower in the microwave. Put the cauliflower in a microwave-safe bowl, add a splash of water, cover, and microwave until tender, 3 to 4 minutes, depending on the strength of your microwave.)
While still warm, transfer the steamed cauliflower to a food processor. Add the butter, milk, ½ teaspoon salt, and a pinch of white pepper. Pulse until thick and smooth, stopping to scrape down the bowl once or twice. Add another splash of milk, if you like, to reach your preferred consistency.
Transfer to a serving bowl or individual plates and serve.
MAKES 2 SERVINGS
Protein 4 g
Carbs 7 g
Fat 3 g
Sugar 3 g
Sodium 627 mg