Sirloin Steak with Potatoes and Mushrooms

This meaty main dish is an updated twist on the traditional pairing of steak and potatoes. Leaving the skin on the potatoes gives you more vitamins and fiber and cuts down on preparation time. Round out the meal with a tossed salad and crusty whole-grain rolls.

1 1/2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped onion or shallots
1 (8-oz.) pkg. sliced mushrooms
1 lb. small red potatoes, unpeeled, cut into 1/2-inch pieces (about 3 cups)
1 cup reduced-sodium beef broth
1 tablespoon Worcestershire sauce
1 lb. beef top sirloin steak, 1 inch thick

1. Heat broiler. In small bowl, stir together thyme, salt and pepper. Heat large nonstick skillet over medium-high heat until hot; spray with nonstick cooking spray. Add onion; cook 2 minutes. Stir in mushrooms; cook 1 minute. Add potatoes, broth, Worcestershire sauce and 1/2 teaspoon of the spice mixture. Bring to a simmer; simmer, uncovered, 15 minutes or until vegetables are tender.

2. Meanwhile, sprinkle remaining spice mixture over steak; spray with nonstick cooking spray. Place on broiler pan or ridged grill pan. Broil 4 to 6 inches from heat 6 to 8 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes before slicing.

3. With slotted spoon, place cooked vegetables on serving platter. Slice steak thinly across the grain; place over vegetables. Boil juices in skillet over high heat until slightly thickened; pour over steak and vegetables.

4 servings

PER SERVING: 250 calories, 4 g total fat (1.5 g saturated fat), 27.5 g protein, 25.5 g carbohydrate, 60 mg cholesterol, 585 mg sodium, 4 g fiber

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