Flank Steak with Portobello Mushrooms and Wine
Ditch the salt! Sodium contributes to bloating, so if that is one of your primary PMS symptoms (and that’s about 95 percent of women), focus on eliminating salt from your diet. Cook low-sodium foods in the premenstrual phase and avoid salt-laden processed foods.
1 flank steak |
1 cup drained salt-free canned tomatoes, plus ½ cup juice from the can |
Freshly ground black pepper, to taste |
|
Dash of garlic powder |
1 tablespoon dried parsley |
1 cup red wine |
Pinch of dried oregano |
1 shallot, diced |
|
2 Portobello mushroom caps, cut into slices ¼inch thick |
Preheat the oven to 375ºF, and place a shallow roasting pan or ovenproof dish inside to heat.
Season the steak with pepper and garlic powder.
Heat a heavy skillet on top of the stove.
Sear the steak in the hot skillet on both sides so that it browns thoroughly and juices are sealed in.
Transfer the steak to the pan in the oven to finish cooking (about 10 minutes for medium).
Remove it from the oven and set aside.
While the steak is cooking in the oven, use half the wine to deglaze the skillet and allow it to cook until almost gone.
Add the shallot and reduce heat to low.
Add the mushrooms, cook 2 minutes per side, and then remove them from the skillet.
Add the rest of the wine and let it cook until almost evaporated.
Add the tomato, parsley, and oregano, and simmer for 10 minutes.
Return mushrooms to the skillet on the stove, and cook 1 minute to heat through.
Slice the steak on the bias, arrange the slices on a plate with the mushrooms and sauce, and serve.

