Ingredients

1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)

2 teaspoonsolive oil

1 cupsliced fresh mushrooms

2 clovesgarlic, minced

1/8 teaspooncrushed red pepper

1/4 cupdry red wine or low-calorie cranberry juice*

2 tablespoonsbalsamic vinegar

1 tablespoonreduced-sodium soy sauce

1 teaspoonhoney*

Preparation

  1. Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145°F for medium-rare or 160°F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.

  2. Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.

*Test Kitchen Tip: If using the cranberry juice option, omit the honey.