Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
(Main Dish)

INGREDIENTS

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1 tablespoon olive oil
1 (8-ounce) package sliced cremini mushrooms
1/2 cup dry red wine
1/2 cup water
2 teaspoons all-purpose flour
1 (24-ounce) package refrigerated mashed potatoes
1/3 cup chopped chives
1/2 teaspoon garlic powder

DIRECTIONS

Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.

Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce.

Calories: 326 (29% from fat). Fat: 10.4g (sat 3.4g, mono 4.9g, poly 0.7g). Protein: 28.4g. Carbohydrate: 29.8g. Fiber: 3.6g. Cholesterol: 69mg. Iron: 4.1mg. Sodium: 682mg. Calcium: 46mg.

SERVINGS: 4

It doesn't get heartier than a big piece of steak topped with savory gravy and paired with creamy mashed potatoes. This version manages to keep calories and fat in check. For the full steak house experience, add the 86-calorie-per-serving Creamed Spinach (below).

Recipe from Cooking Light, SEPTEMBER 2008.