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Flank Steak with Blackberry Glaze

Servings = 2 | Serving size =4 ounces steak with sauce

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Yams with Rosemary or Roasted Potatoes or Roasted Yams with Rosemary - Low Sodium Version

2 Tbsp	blackberry preserves
1 Tbsp	light brown sugar
4 Tbsp	white wine
1/2 tsp	lemon zest
1/4 tsp	salt
	fresh ground black pepper (to taste)
1/8 tsp	dried marjoram leaves
	spray olive oil
1 lb	crimini (or other wild) mushrooms (quartered)
1 tsp	olive oil
8 ounces	flank steak
2 tsp	unsalted butter

Preheat the oven to 375°F. Place a large skillet in the oven.

Combine the blackberry preserves with the brown sugar, 2 tablespoons of the wine, lemon zest, salt, pepper and marjoram. Stir well until blended.

Spray the pan in the oven lightly with olive oil. Add the quartered mushrooms. Roast the mushrooms for about 20 minutes. Shake the pan occasionally. Cook until the mushrooms are well caramelized.

Remove the mushrooms from the pan and set aside. Add the olive oil to the pan. Return the skillet to the oven and increase the temperature to 425°F.

When the oven is hot add the flank steak to the pan. Spoon about 1/3 of the blackberry sauce over the top of the steak. Cook for about 6 minutes and turn. Top the steak with the rest of the sauce. Cook for another 5 - 7 minutes and remove the pan from the oven. Set the steak on a cutting board to rest.

Place the pan on the stove over medium heat. Add the mushrooms to the pan with the butter and the remaining 2 tablespoon of the wine. Stir well as the butter melts and reduce the heat to low.

Slice the steak and place the slices on plates. Top with the mushrooms and sauce. Serve.

Nutrition Facts

Serving size: 4 ounces steak with sauce | Servings 2

Calories 386 | Calories from Fat 119

Amount Per Serving (% Daily Value)

Total Fat 13g (21%) | Saturated Fat 6g (28%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 57 mg (19 %) | Sodium 378 mg (16 %)

Total Carbohydrates 30g (10%) | Sugars 20g

Dietary Fiber 2g (7%) | Protein 30g

Vitamin A 2% | Vitamin C 4 % | Calcium 9% | Iron 17%

Vitamin K 3 mcg  | Potassium  1432 mg | Magnesium  51 mg