Flank Steak With Mushroom Wine Sauce

• 1 (1 lb) beef flank steak
• 1 tablespoon canola oil
• 1/4 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried basil
• MUSHROOM WINE SAUCE
• 1 cup sliced fresh mushrooms
• 3/4 cup beef broth
• 1/4 cup dry red wine
• 1/4 cup green onion, chopped
• 1 teaspoon butter
• 1 teaspoon pepper
• 2 teaspoons cornstarch
• 1 tablespoon cold water

1. In a large skillet, brown steak in oil.
2. Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
3. Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
4. Remove steak and keep warm.
5. To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
6. Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
7. Combine cornstarch, and water until smooth, and gradually stir in the sauce.
8. Bring to a boil, cook and stir for 1 minute, or until thickened.
9. Thinly slice steak across the grain, and serve with sauce.

canola oil, beef broth, worcestershire sauce, dried basil, mushroom wine sauce, mushrooms, beef broth, red wine, green onion, butter, pepper, cornstarch, cold water

Taken from www.food.com/recipe/flank-steak-with-mushroom-wine-sauce-467219 (may not work)