Sirloin Steaks with Mushroom Sauce

Now that Christmas is over and our lives are somewhat normal of being at home, we are eating better at home.  I’ve had the time and energy (finally) to start cooking again, although that probably will only last until June!  But this “Gourmet” dinner needs to be added to When-Baby-Arrives Recipe book.  It literally took me 20 minutes to make from start to finish and it was delish!

The recipe calls for pan-searing the steaks, but Ben really wanted to grill them.  We also served broccolini and instant cheddar-garlic potatoes (yes…I LOVE instant potatoes!!!).  I’ve also been craving a glass of red wine and this sauce was the perfect topping to our steak to give me a “taste” of red wine without the alcohol since it has been cooked out. 

Sirloin Steak with Mushroom Sauce (Cooking Light)

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

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.

Top each steak and about 1/4 cup mushroom sauce.