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Flank Steak with Shiitake Mushroom Sauce

Flank Steak with Shiitake Mushroom Sauce
Lee Harrelson
Yield

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

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.

Ingredients

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

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