Flank Steak(Aux Champignous)

1. 1

   Spread flank steak flat and make shallow diagonal cuts with a small sharp knife in a diamond shaped crisscross pattern (the way you might score the fat on a baked ham).

2. 2

   Do this on both sides. Sprinkle on steak some salt, fresh pepper and tenderizer.

3. 3

   Brown quickly on both sides in a hot nonstick skillet with a minimum of fat.

4. 4

   Add the wine, onion and mushrooms.

5. 5

   Cover and cook 2 minutes. Uncover and continue cooking until all the liquid has evaporated. Stir the mushrooms until they are lightly browned.

6. 6

   Slice the meat very, very thinly against the grain.

7. 7

   Serves 4, 216 calories each. Serve rare or medium rare, never overdone.

* Per serving · 4 servings · Values may vary.

No additional tips available.