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Steak with Dipping Sauce

Steak with Dipping Sauce
From Locust Grove, Oklahoma, Linda Foreman suggests this quick steak with sauteed mushrooms and beans and a zesty dipping sauce for cool-weather evenings. To complete the meal, she serves with steak fries, potato salad or pasta and cold beer or wine.
2 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 2 boneless beef sirloin steaks (6 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon olive oil
  • 3/4 cup sliced fresh mushrooms
  • 1-1/2 cups frozen cut green beans, thawed
  • 1/4 cup beer or nonalcoholic beer
  • 2 garlic cloves, minced
  • DIPPING SAUCE:
  • 1 tablespoon prepared horseradish
  • 1 tablespoon ketchup
  • 1 tablespoon honey

Directions

  • Rub steaks with salt and pepper. In a large skillet, cook steaks in
  • oil over medium heat for 4-5 minutes on each side or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Remove and
  • keep warm.
  • In the same skillet, saute mushrooms for 2 minutes. Add the beans,
  • beer and garlic; cover and cook for 10 minutes or until beans are
  • crisp-tender.
  • Meanwhile, in a small bowl, combine dipping sauce ingredients. Serve
© Taste of Home 2013

2 of 2

Steak with Dipping Sauce (continued)

Directions (continued)

  • with steaks and vegetables. Yield: 2 servings.
Nutrition Facts: 1 steak with 3/4 cup vegetables and 4-1/2 teaspoons dipping sauce equals 322 calories, 10 g fat (3 g saturated fat), 95 mg cholesterol, 441 mg sodium, 20 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4-1/2 lean meat, 2 vegetable, 1/2 fruit.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013