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Photo: Brian Woodcock; Styling: Cindy Barr  

Seared Steaks with Red Wine, Mushrooms, and Onions

Serve with blue cheese mashed potatoes and broccoli.

Cooking Light JANUARY 2014

  • Yield: Serves 4 (serving size: 3 ounces steak and about 5 tablespoons sauce)


  • 2 (8-ounce) New York strip steaks, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 teaspoons canola oil, divided
  • 1/2 cup prechopped onion
  • 1/2 teaspoon chopped fresh rosemary
  • 1 (8-ounce) package sliced cremini mushrooms
  • 2 teaspoons all-purpose flour
  • 3/4 cup red wine
  • 1 tablespoon unsalted butter


1. Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan, and keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion, rosemary, and mushrooms; cook 5 minutes or until mushrooms begin to brown. Sprinkle mushroom mixture with flour; cook 30 seconds. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, stirring until butter melts. Cut steaks across the grain into thin slices. Serve with sauce.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 18.2g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 1.9g
  • Protein: 24.5g
  • Carbohydrate: 6.1g
  • Fiber: 1.1g
  • Cholesterol: 103mg
  • Iron: 2.8mg
  • Sodium: 429mg
  • Calcium: 33mg