Steak with Mushroom Sauce by Murdoc Khaleghi, MD

A rich mushroom sauce adds great flavor to tender marinated steak. This is a recipe for company!

INGREDIENTS | SERVES 6

1 to 1¼ pounds flank steak

2 tablespoons red wine

1 tablespoon olive oil

1 tablespoon butter

1 onion, minced

1 8-ounce package sliced mushrooms

2 tablespoons flour

1½ cups Low-Sodium Beef Broth (Chapter 16)

¼ teaspoon ground coriander

2 teaspoons Worcestershire sauce

⅛ teaspoon pepper

In a glass dish, combine flank steak, red wine, and olive oil. Cover and marinate for at least 8 hours.
When ready to eat, prepare and preheat grill. Drain steak, reserving marinade.
In a large skillet, melt butter over medium heat. Add onion and mushrooms; cook and stir until liquid evaporates, about 8–9 minutes. Stir in flour; cook and stir for 2 minutes. Add beef broth and marinade from beef and bring to a boil. Stir in coriander, Worcestershire sauce, and pepper; reduce heat to low and simmer while cooking steak.
Cook steak 6″ from medium coals for 7–10 minutes, turning once, until steak reaches desired doneness. Remove from heat, cover, and let stand for 10 minutes. Slice thinly against the grain and serve with mushroom sauce.

Low Cholesterol