Skinny Skillet Steak Recipe With Tangy Mustard Sauce (15 Minutes, 4 Ingredients) by Sarah Amona
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Steak lovers, you are going to fall head over heels for this easy steak recipe with a creamy mustard sauce. The easy skinny skillet steak recipe has jut four ingredients and cooks in 10 minutes! This is a delicious, quick and easy dinner recipe that's high in protein and won't throw you off track on your health and wellness journey.
All you need for this four-ingredient skinny steak recipe with mustard sauce is a sirloin steak, Dijon mustard, red wine vinegar and a shallot. The steak is seasoned with sea salt and black pepper and seared in a skillet. The simple sauce is whisked together in a bowl while the steak cooks. Slice the steak and drizzle it with the tangy sauce. The perfect high-protein recipe!
Variation: Any steak could be substituted for the sirloin steak, but keep in mind sirloin has less fat than some other cuts like ribeye.
Serve this seared high-protein sirloin steak with a salad and your favorite vegetable for a tasty dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 1 1/2 pounds sirloin steak (1-inch thick)
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped shallot
Here's how to make it:
- Season the steak with kosher salt and pepper. Spray a sauté pan with the olive oil spray. Cook the steak over medium-high heat about 3 to 5 minutes per side for medium-rare. Let the steak rest for 5 minutes.
- In a small bowl, whisk together the mustard, vinegar and shallot. (If you don't like Dijon mustard, try whole-grain mustard or your favorite.)
- Slice the steak against the grain. Top the steak with the mustard-shallot sauce.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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