Day 4 - The home stretch, let's steak it up!

I am really excited to see some of the creative pictures everyone is taking to show of thier culinary skills. On the menu today is Flank Steak. This steak can easily be ruined by over cooking. Set yourself up for success by preparing a nice salad, and roasted potatoes in advance. That way you can focus on your steak. Be sure that you slice steak against the grain, like you are carving a brisket. Otherwise you may never chew through it! This is a lean cut, so it is low in fat and high in protein. Have fun in the kitchen, and feed yourself well!

Pan-Seared Flank Steak

2 tsp. SALT
1 Tbsp. COARSE GROUND PEPPER
1 Tbsp. GRANULATED GARLIC
2 Tbsp. OLIVE OIL
1 to 1 1/2 pounds NATURAL FLANK STEAK
(8 oz.) sliced CRIMINI MUSHROOMS
2 cups PEARL ONIONS, thawed
1/2 cup RED WINE
1/2 cup BEEF BROTH
1 Tbsp. WORCESTERSHIRE SAUCE
1/2 tsp. of BROWN SUGAR

1. Combine seasoning and olive oil in a bowl. Generously season both sides of steak with mixture and set aside.
2. Pan sear steak on both sides in a non stick skillet over medium high heat for 10 - 12 minutes on each side. Remove steak from pan and set aside. Cover loosely with foil.
3. Reduce heat to medium. Add mushrooms and onions to pan and sauté until onions and mushrooms start to brown.
4. Add wine, beef broth, Worcestershire sauce and brown sugar. Simmer to reduce.
5. While sauce is simmering. Slice flank steak thinly against the grain of the meat.
6. Place steak on serving platter and pour sauce over steak.