Categories: Beef, Cooking Light, Main Dish

Ingredients

• 1 (8 ounce) package sliced mushrooms
• 1 cup dry red wine
• 1 lb boneless beef top sirloin steak (about 3/4-inch thick)
• 1 cup chopped green onion
• 1/4 cup chopped fresh parsley, divided
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon balsamic vinegar
• 4 garlic cloves, minced
• 1 (10 1/2 ounce) can beef consomme
• 1 (8 ounce) can tomato sauce

Directions

1. Combine the mushrooms, wine, and steak in a large heavy-duty zip-lock plastic bag; seal.

2. Marinate in the refrigerator 30 minutes, turning occasoinally.

3. Remove steak from bag, reserving mushrooms/marinade.

4. Place a large nonstick skillet that has been coated with cooking spray over med-high heat.

5. Add in steak; cook 6 minutes or until desired degree of doneness, turning after 3 minutes; remove steak from pan.

6. Combine onions, 2 tablespoons parsley, rosemary, and remaining ingredients; add onion mixture and mushroom/marinade mixture to the skillet; bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring often.

7. Cut beef diagonally across the grain into thin slices.

8. Place beef on a serving plate; spoon mushroom sauce over beef.

9. Sprinkle with 2 tablespoons parsley.

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