Here is one we want to give a try soon from sainsburysmagazine.co.uk.
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Steak and mushrooms on toast:

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Serves: 2

Prep time: 15 mins

Total time: 20 mins

Recipe photograph by Gareth Morgans

Wonderful for lunch or as a snack, this recipe is gluten free, quick to make and low in calories — winning!

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Serves: 2

Prep time: 15 mins

Total time: 20 mins

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Nutritional information (per serving)

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Abigail Spooner

Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She’s happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.

See more of Abigail Spooner’s recipes

Abigail Spooner

Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She’s happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.

See more of Abigail Spooner’s recipes

Ingredients

• 155g pack thin-cut sirloin steak, trimmed
• 2½ tsp olive oil
• 200g chestnut mushrooms, sliced
• 1 large garlic clove, crushed
• 100g half-fat crème fraîche
• 2 tsp Dijon mustard
• 2 slices rustic bread* (such as sourdough)
• ½ tbsp chopped chives

Step by step

1. Heat a frying pan until very hot. Brush the steak with ½ teaspoon of oil, season and sear for 2-3 minutes, or to your liking. Set aside on a plate, loosely covered with foil.
2. Reduce the heat to medium and add the remaining oil. Add the mushrooms, season and fry for 4-5 minutes until starting to colour. Stir in the garlic and cook, stirring, for 2 minutes. Keep warm over a low heat.
3. Meanwhile, put the crème fraîche and mustard in a small pan and grind in plenty of black pepper. Heat gently without bubbling, to avoid splitting. Toast the bread.
4. Thinly slice the steak; pour any resting juices into the sauce and add the steak to the mushrooms. Divide between the toast slices, spoon on the sauce and sprinkle with chives. *Use gluten-free bread, if required.

Jeannie notes.. Above is curated for evaluation and recommendation from sainsburysmagazine.co.uk

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Steak and mushrooms on toast

reco low-cal