Flank Steak with Mushroom Sauce

By Tonya_Speed

NUTRITION per serving: 223 Calories; 7g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable. Points: 5

Ingredients

• 1/4 teaspoon black pepper
• 1 pound beef flank steak, trimmed
• Non-aerosol cooking spray
• 1/2 cup chopped onion
• 1 clove garlic, pressed
• 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
• 1 cup low sodium beef broth
• 1/4 cup dry white wine (or use white grape juice with a splash of cider vinegar)
• 1 tablespoon balsamic vinegar
• 1/2 cup finely chopped green onion

Preparation

Step 1

Preheat oven broiler. Sprinkle pepper evenly over both sides of steak and place it on a broiler pan coated with water/oil mixture; broil for 5 minutes per side or until it reaches desired level of doneness. Remove from broiler and loosely cover with aluminum foil wrap. Meanwhile, prepare sauce: Coat a skillet over medium-high heat with cooking spray; add chopped onion and garlic and saute for 1 minute. Add mushrooms and saute for 2 minutes. Add broth, wine (or juice/vinegar) and balsamic vinegar. Bring to a boil then reduce heat to medium and cook until sauce is reduced to 1 1/2 cups (about 4 minutes). Add chopped green onion and cook for 1 minute. Carve steak across the grain (diagonally) into 1/4-inch slices; serve with mushroom sauce.

LC SERVING SUGGESTION: Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture) and steamed green beans
SERVING SUGGESTION: Serve baked russet potatoes instead of Faux-Tay-Toes.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure broth and balsamic vinegar are gluten free.