Sunday, October 12, 2008

Flank Steak with Mushroom Sauce

Add some cooked elbow macaroni to turn any leftovers into a decent pasta dish.

1/2 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) flank steak, trimmed
Cooking spray

1 garlic clove, minced
2 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
1 cup less-sodium beef broth
1/3 cup dry white wine
1 tablespoon balsamic vinegar
1/2 cup minced green onions

Preheat broiler.

To prepare steak, sprinkle salt and pepper evenly over both sides of steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Remove the steak from oven; loosely cover with foil.

To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add mushrooms; sauté for 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium, and cook until reduced to 1 1/4 cups (about 6 minutes). Add green onions, and cook for 1 minute.

Slice steak diagonally across the grain into 1/4-inch slices. Serve steak with mushroom sauce.

--Adapted from Cooking Light magazine

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