Steak With Red Wine Mushroom Sauce

• 6 skirt steaks, 4 ounces each
• Vegetable oil cooking spray
• 2 tablespoons olive oil, divided
• 1/2 pound French or regular carrots
• 1/4 pound baby summer squash, halved
• 1/4 pound pearl onions, peeled and halved
• 1/4 pound brussels sprouts, halved
• 8 ounces cremini mushrooms
• 4 ounces portobello mushrooms
• 4 ounces button mushrooms
• 1 medium white onion, diced
• 2 tablespoons chopped garlic
• 1/3 cup Cabernet Sauvignon
• 24 ounces low-sodium beef broth
• 3 tablespoons cornstarch
• 2 ounces tomato paste
• 2 tablespoons Italian seasoning

1. Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.

skirt, vegetable oil cooking spray, olive oil, regular carrots, summer, pearl onions, brussels sprouts, mushrooms, portobello mushrooms, button mushrooms, white onion, garlic, cabernet sauvignon, beef broth, cornstarch, tomato, italian seasoning

Taken from www.epicurious.com/recipes/food/views/steak-with-red-wine-mushroom-sauce-51219610 (may not work)