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Rich in protein and iron, savory mushroom sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
3.2g
· 8%
Protein
18.5g
· 44%
Fat
9.2g
· 48%
Fiber
0.7g
Vitamins
B12
1.7µg · 71% DV
B3
4.2mg · 26% DV
B6
0.38mg · 22% DV
B2
0.19mg · 15% DV
Minerals
Zinc
4mg · 36% DV
Selenium
16µg · 29% DV
Phosphorus
185mg · 26% DV
Sodium
320mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.4g
MONOUNSATURATED
4g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Pat the steak dry and sear it briefly in a very hot pan to develop a crust without overcooking it. Letting it rest for a few minutes before serving helps retain its juices.
Prepare the sauce separately or finish it while the steak rests. Spoon it over at serving time so the steak's browned surface does not become soggy.
Grilled vegetables, a rocket salad, or green beans balance the richness of the sauce. Roasted potatoes, rice, or crusty bread are suitable if you want a more substantial meal.
It is not essential; a good steak often needs only salt and pepper. Serving the mushroom sauce after cooking lets the meat's own flavour remain the focus.
It can fit into a post-workout meal because steak provides protein. Adding a carbohydrate food such as potatoes, rice, or bread may be useful after demanding exercise to replenish energy.
That depends mainly on portion size, the richness of the sauce, and your own digestion. A smaller serving with a lighter sauce and vegetables is usually more comfortable for a late meal.
Yes. Mushrooms can be cooked down with stock, a little olive oil, or another light sauce base instead of cream. Reducing the mushrooms well helps create flavour and body without a creamy sauce.
Store it in an airtight container in the refrigerator for about 3 to 4 days. Cool it promptly and reheat until it is thoroughly hot before eating.
Cooked steak can be frozen, although it may become slightly drier after thawing. Freezing the sauce separately often gives a better result, while cream-based sauces can split when thawed.
Red meat provides heme iron, a form generally absorbed more readily than the iron in plant foods. Pairing the meal with vitamin C-rich foods, such as peppers or a lemony salad, can support iron absorption, but it does not replace medical care for diagnosed iron deficiency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.