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12 deliciously healthy dinners 12 deliciously healthy dinners beef steak with light tomato mushroom sauce Prep time: 10 minutes Cook time: 25 minutes continued on page 13 try serving with crusty bread to soak up the incredibly flavorful sauce 1 Tbsp olive oil 4 beef top sirloin steaks, lean (3 oz each) 4 oz white mushrooms, rinsed and quartered (about 1 C) 1 large shallot, minced (about 2 Tbsp) 1 Tbsp garlic, minced (about 2–3 cloves) 1 C canned no-salt-added diced tomatoes 2 Tbsp no-salt-added tomato paste 2 Tbsp apple cider vinegar 2 C low-sodium beef broth 1 Tbsp cornstarch 1 Tbsp fresh parsley, rinsed, dried, and minced (or 1 tsp dried) 1 Tbsp fresh tarragon, rinsed, dried, and chopped (or 1 tsp dried) ½ tsp salt ¼ tsp ground black pepper 1 Preheat oven to 350 °F. 2 Heat olive oil in a large, heavy-bottom sauté pan. 3 Gently blot steaks dry with paper towels and then carefully place them in the hot pan. 4 Sauté both sides, about 2–3 minutes, until golden to dark brown. 5 Remove steaks from pan, and put them on a baking sheet to finish in the preheated oven for an additional 3–5 minutes or to your desired doneness (to a minimum internal temperature of 145 ºF). 6 To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3–4 minutes. 7 Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown. 8 Add tomatoes, tomato paste, and apple cider vinegar, and cook an additional 3 minutes. 9 In a bowl, mix beef broth and cornstarch.