350 calories per serving
From Country
Living
Active time
20 minutes
Total time
30 minutes
Makes 5 Main-Dish Servings
8 baby Yukon gold potatoes, quartered
lengthwise
12 baby carrots, peeled
3 Tbsp. extra virgin olive oil
Kosher salt and pepper
3 cups reduced-sodium, fat-free beef stock
1½ lb. hanger steak, cut into 5 pieces
1 large shallot, sliced
2 garlic cloves, chopped
½ cup dark beer
1 Tbsp. Dijon mustard
½ Tbsp. lower-sodium soy sauce
1 fresh thyme sprig
1. Preheat oven to 425°F. In medium roasting pan, toss potatoes and
carrots with 1 tablespoon oil and ½ teaspoon kosher salt. Roast in oven 20
minutes, or until golden and tender, stirring once or twice. Meanwhile, in
medium saucepan on high, bring stock to medium boil and cook about 15 minutes,
or until reduced to 1½ cups. Set aside and cover to keep warm.
2. Meanwhile, in large skillet on medium-high, heat 1½ tablespoons oil.
Season steak with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black
pepper. Cook, turning once, to desired temperature, 6 minutes for rare; 7
minutes for medium-rare; 8 minutes for medium. Transfer to plate and keep warm.
Reserve skillet with drippings.
3. Add remaining oil to skillet and reduce heat to medium. Add shallot
and garlic, and cook about 1 minute, or until soft. Stir in reserved stock,
scraping browned bits from bottom of pan. Stir in beer, mustard, soy sauce, and
thyme. Add potatoes and carrots, and increase heat to medium-high. Bring to
rapid simmer, and cook about 5 minutes, or until potatoes are tender and sauce
is slightly thickened. Meanwhile, slice steak against the grain. Discard thyme
sprig. Serve steak with potatoes, carrots, and sauce.
Each serving
about 30 g protein, 12 g carbohydrate, 18 g total fat (5 g saturated), 2 g
fiber, 86 mg cholesterol, 721 mg sodium.
