¾ pound steak
1 ½ tablespoon butter
1 sprig of rosemary
1 medium onion, finely chopped
1 tablespoon canola oil
3 cloves garlic minced, or more as needed
1 ¾ cups mushrooms, oyster cleaned and chopped
2 ¼ cups stock vegetable, low-salt
3 tablespoons soy sauce, sodium reduced
¼ teaspoon thyme
¼ teaspoon sage leaves, dried
1 tablespoon cornstarch
2 tablespoons water
In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.
Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.
Cook for 2 minutes more, or until the steak is cooked to your liking.
Take cast iron off the heat and place aside to rest.
In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.
Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.
Mix cornstarch and water in a small bowl.
Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
Season with black pepper.
Pour sauce on top of the steak and enjoy!
Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!