Flank Steak(Aux Champignous)

• small flank steak (about 1 lb.)
• 1 Tbsp. salad oil
• 3 Tbsp. dry white wine
• 1 small onion, minced
• 1/2 lb. fresh mushrooms, sliced
• salt and fresh ground pepper to taste
• Adolph's natural tenderizer and garlic powder

1. Spread flank steak flat and make shallow diagonal cuts with a small sharp knife in a diamond shaped crisscross pattern (the way you might score the fat on a baked ham).
2. Do this on both sides. Sprinkle on steak some salt, fresh pepper and tenderizer.
3. Brown quickly on both sides in a hot nonstick skillet with a minimum of fat.
4. Add the wine, onion and mushrooms.
5. Cover and cook 2 minutes. Uncover and continue cooking until all the liquid has evaporated. Stir the mushrooms until they are lightly browned.
6. Slice the meat very, very thinly against the grain.
7. Serves 4, 216 calories each. Serve rare or medium rare, never overdone.

flank steak, salad oil, white wine, onion, fresh mushrooms, salt, s natural

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191430 (may not work)