Flank Steak with Shiitake Mushroom Sauce Menu

Balsamic vinegar lends a slight tang to the sauce. Allow the meat to rest for a few minutes after it cooks so the juices have time to redistribute. If you slice the steak immediately after removing it from the over, all the tasty juices will run out. (Serves 4)

Flank Steak with Shiitake Mushroom Sauce

* Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Add 1/2 cup chopped green onion bottoms, 2 teaspoons minced peeled fresh ginger, and 2 minced garlic cloves; sauté 2 minutes. Stir in 1 cup uncooked long-grain rice; sauté 1 minute. Stir in 2 cups fat-free, less-sodium chicken broth and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup chopped green onion tops.

Cooking Light, September 2006