Steak with Red Wine Mushroom Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant steak with red wine mushroom sauce brings a touch of bistro-style dining to your kitchen while remaining a healthy, diabetes-friendly choice. The dish centres on lean skirt steak, which is quickly seared to retain its succulence and served alongside a vibrant medley of summer squash, carrots and brussels sprouts. By using a rich variety of mushrooms, including cremini and portobello, the sauce achieves a deep savoury flavour without the need for excessive fats.

Perfect for a nutritious midweek treat or a Saturday night dinner, this meal is thoughtfully balanced to be low in sodium and high in fibre. The combination of protein and earthy vegetables provides a satisfying, slow-release energy profile that fits perfectly into a heart-healthy diet. Serve the sliced steak with a generous coating of the glossy red wine reduction for a truly comforting and sophisticated meal.

Ingredients for Steak with Red Wine Mushroom Sauce

6 skirt steaks, 110g each
Spray da cucina all'olio vegetale
2 cucchiai di olio d'oliva, divisi
230g French or regular carrots
110g baby summer squash, halved
110g pearl onions, peeled and halved
110g brussels sprouts, halved
230g cremini mushrooms
110g portobello mushrooms
110g button mushrooms
1 medium white onion, diced
2 cucchiai di aglio tritato
80ml Cabernet Sauvignon
675g low-sodium beef broth
3 cucchiai di maizena
60g tomato paste
2 tablespoons Italian seasoning

How to make Steak with Red Wine Mushroom Sauce

Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoons oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornflour in 1 tablespoon cold water. Reduce heat and slowly add cornflour mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.