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

This steak, broccolini and pea dinner is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce.

Source: Diabetic Living Magazine; updated March 2022

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.

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  • Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.

Nutrition Facts

2 1/2 ounces meat and 1/3 cup sauce
231 calories; protein 26g; carbohydrates 18g; dietary fiber 4g; sugars 5g; fat 7g; saturated fat 2g; cholesterol 51mg; vitamin a iu 2139IU; vitamin c 53mg; folate 56mcg; calcium 71mg; iron 3mg; magnesium 43mg; potassium 719mg; sodium 520mg.

3 lean protein, 1 vegetable, 1/2 fat, 1/2 sauce

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