Flank Steak with Shiitake Mushroom Sauce

<p>Flank Steak with Shiitake Mushroom Sauce</p>
Lee Harrelson

A rich balsamic-spiked mushroom sauce enhances the natural flavor of tender flank steak. Allow the meat to rest for a few minutes after broiling to keep it juicy.


4 servings (serving size: 3 ounces steak and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 35 %
Fat 8 g
Satfat 3.3 g
Monofat 3.2 g
Polyfat 0.4 g
Protein 25.4 g
Carbohydrate 6.1 g
Fiber 1.2 g
Cholesterol 43 mg
Iron 1.9 mg
Sodium 462 mg
Calcium 35 mg


1/2 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
1/2 cup chopped onion
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 1/2 cup onion and garlic; sauté 2 minutes. 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.