4 servings (serving size: 3 ounces steak and about 1/3 cup sauce)
Photo: Randy Mayor; Styling: Melanie J. Clarke
1 (1-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped shallots
1 (4-ounce) package gourmet mushroom mix
1/3 cup water
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme
1/4 cup fat-free sour cream
How to Make It
Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.
I did double the sauce. After cooking the flank steak on our Traeger 10 minutes each side, and resting 5 minutes, I combined the sliced steak and the pasta all together in the skillet. DH and I loved it. For some reason DD isn't a fan of stroganoff dishes so she passed.
Thanks for suggesting doubling the sauce --- came out just right. Used simple button mushrooms because that's what we had. Cooked the steak on the George Foreman, much less than six minutes, and let rest. Just before plating poured the accumulated steak juices into the saucepan. The Dijon gave the sauce a little kick. Served with steamed carrots. Very good.
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