T-Bone Steak with Parmesan-Dusted Mushrooms
Toasted bread crumbs and Parmesan cheese give sautéed mushrooms and a juicy T-Bone Steak just the right amount of extra flavor!
-
40
min -
2
SERVINGS -
330
Cal -
27 g
Protein
Ingredients:
- 1 beef T-Bone or Porterhouse Steak, cut 1 inch thick
- 1 tablespoon butter
- 2 tablespoons dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- 2-1/4 teaspoons steak seasoning blend
- 8 ounces button mushrooms, cut into quarters
- 1/4 cup finely chopped green onions
Cooking:
-
Melt 1 teaspoon butter in large nonstick skillet over medium heat; stir in bread crumbs and cheese. Cook and stir 3 to 6 minutes or until lightly toasted. Remove from pan. Set aside.
-
Press 2 teaspoons steak seasoning evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Cook's Tip: To grill, place well-trimmed steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To pan-broil, remove mushrooms from skillet after cooking; keep warm. Place steak in same skillet over medium heat; cook 14 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. -
Meanwhile, melt remaining 2 teaspoons butter in same skillet over medium heat. Add mushrooms, green onions and remaining 1/4 teaspoon steak seasoning; cook and stir 4 to 6 minutes or until mushrooms are just tender and lightly browned; keep warm.
-
Remove bone from steak; carve crosswise into slices. Serve with mushrooms. Sprinkle crumb mixture over mushrooms and steak.
Nutrition:
330 CALORIES
0 % *
10g SAT FAT
0 % DV **
27g PROTEIN
0 % DV
4.5 mg IRON
0 % DV
3.8 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 330 Calories; 180 Calories from fat; 20g Total Fat (10 g Saturated Fat; 8 g Monounsaturated Fat;) 66 mg Cholesterol; 913 mg Sodium; 10 g Total Carbohydrate; 2 g Dietary Fiber; 27 g Protein; 4.5 mg Iron; 4.4 mg NE Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 3.8 mg Zinc; 13.5 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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