Tender, fajita-seasoned skirt steak, seared and thinly sliced, topped with a velvety roasted garlic and wild mushroom cream sauce infused with fresh thyme and a hint of Dijon. Served alongside fluffy garlic mashed potatoes and lemon-roasted baby broccolini, finished with fresh parsley for a comforting, savory fall-inspired meal.
Gluten Free (with GF seasoning and sauce ingredients)
Estimated Macros: 580 cal | 38g protein | 37g carbs | 31g fat | 6g fiber