Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low in calories.

Bruce Aidells
Recipe by Cooking Light March 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

  • To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

  • Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.

Nutrition Facts

202 calories; calories from fat 29%; fat 6.5g; saturated fat 2.2g; mono fat 2.9g; poly fat 0.4g; protein 24.5g; carbohydrates 6.3g; fiber 0.7g; cholesterol 52mg; iron 2mg; sodium 692mg; calcium 44mg.
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