Meaty portobello mushrooms add to the richness of this meal without adding a lot of fat and calories. Ensure the tenderness of the flank steak by slicing it against the grain.
1. Heat 2 tsp oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tbl oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Nutrition Information Per serving
Calories: 329 Carbohydrates: 14g Fat: 16g
Saturated Fat: 5g Monounsaturated Fat: 7g Protein: 27g
Cholesterol: 56mg Dietary Fiber: 2g Potassium: 638mg Sodium: 383mg
Nutrition Bonus: Selenium (42% daily value), Zinc (31% dv), Potassium (18% dv), Iron (15% dv).