At taste testing, we found that grass-fed beef's mineral-like flavor is enhanced by grilling.

David Bonom
Recipe by Cooking Light March 2009

Gallery

Randy Mayor; Styling: Rose Nguyen

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 1/2 cup mushroom mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; sauté 6 minutes or until lightly browned. Add garlic; sauté 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.

    Advertisement
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/2 teaspoon salt and black pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.

  • Wine note: To contrast the leanness of grass-fed beef, serve it with a full-bodied, soft red. Many varietals would work, but cabernet sauvignon's structure and depth have a special affinity with beef. Try the Geyser Peak Cabernet Sauvignon 2005 from the Alexander Valley of California. It's a steal at $ —Karen MacNeil

Nutrition Facts

212 calories; fat 7.6g; saturated fat 2g; mono fat 4g; poly fat 0.5g; protein 26.3g; carbohydrates 11.7g; fiber 1g; cholesterol 60mg; iron 4.5mg; sodium 576mg; calcium 17mg.