Ribeye Steak with Mushroom Gravy

Adapted from Cooking Light

Generally we eat our steak with just a little bit of A-1 sauce so that we can taste the flavor of the steak.  This is especially important to my husband.  But occasionally I like to mix things up and try some sort of sauce or topping on the steak.  This time I decided to go with a healthy gravy.  I love mushrooms with steak {we generally have some grilled mushrooms on the side whenever we have steak}, so this seemed to be a great new recipe to try.  The fresh parsley is key in this recipe, so make sure not to substitute for dried parsley.  Also, you really can use any cut of steak for this recipe; it doesn't have to be ribeye.  Enjoy!

Ingredients:

• 2 4-6 oz ribeye steaks
• Garlic salt, to taste
• 1 Tbs extra virgin olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 ½ cups mushrooms, thinly sliced
• ½ cup beef broth
• 1/3 cup non-fat sour cream
• 2 Tbs fresh parsley, chopped
• Salt and pepper, to taste

Directions:

• Pre-heat an outdoor grill on high for about 15 minutes.  Season steaks to taste with garlic salt and sear steaks for 4-5 minutes on each side.
• Meanwhile, heat olive oil in a large skillet at medium heat.  Add onion, garlic and mushrooms to pan and saute for 5 minutes, stirring occasionally, until tender.  Add the beef broth and bring to a boil.  Cover, reduce heat and simmer for 3 minutes.  Remove from heat and gradually whisk in the sour cream, stirring constantly.  Stir in the parsley and season to taste with salt and pepper.  Serve over the steaks.