Servings: 4

Prep Time: 15 Min.

Cook Time: 15 Min.

What you need:

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1 to 1-1/4 lb. beef top sirloin cap steaks, cut 1-in. thick
2 tsp. olive oil
3 c. assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 tsp. chopped fresh thyme
Kosher salt and pepper

What to do:

1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2-4 min. or until mushrooms are tender and browned. Remove; keep warm.
2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8-11 min. for medium rare to medium doneness, turning occasionally. Remove to platter.
3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 195;   Total Fat: 9g;   Saturated Fat: 3g;   Cholesterol: 71mg;   Total Carbs: 4g;   Fiber: 1g;   Protein: 26g;   Sodium: 8mg;