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Lee Harrelson Photo by: Lee Harrelson

Flank Steak with Shiitake Mushroom 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.

Cooking Light SEPTEMBER 2006

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 35%
  • Fat: 8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.4g
  • Carbohydrate: 6.1g
  • Fiber: 1.2g
  • Cholesterol: 43mg
  • Iron: 1.9mg
  • Sodium: 462mg
  • Calcium: 35mg
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Flank Steak with Shiitake Mushroom Sauce recipe

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