- 2
Ingredients
- 1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
- 2 teaspoonsolive oil
- 1 cupsliced fresh mushrooms
- 2 clovesgarlic, minced
- 1/8 teaspooncrushed red pepper
- 1/4 cupdry red wine or low-calorie cranberry juice*
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonreduced-sodium soy sauce
- 1 teaspoonhoney*
Preparation
Step 1
1. Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145°F for medium-rare or 160°F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
*Test Kitchen Tip: If using the cranberry juice option, omit the honey.
Nutrition Facts Per Serving:
* Servings: 2 servings
* Calories267
* Total Fat (g)9
* Saturated Fat (g)2
* Monounsaturated Fat (g)5
* Polyunsaturated Fat (g)1
* Cholesterol (mg)48
* Sodium (mg)336
* Carbohydrate (g)11
* Total Sugar (g)8
* Fiber (g)1
* Protein (g)28
* Vitamin C (DV%)3
* Calcium (DV%)4
* Iron (DV%)14
Diabetic Exchanges
* Other Carbohydrates (d.e.).5
* Vegetables (d.e.).5