Wine-Glazed Steak

• 1 tboneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
• 2 teaspoonsolive oil
• 1 tupsliced fresh mushrooms
• 2 tlovesgarlic, minced
• 1/8 teaspooncrushed red pepper
• 1/4 tupdry red wine or low-calorie cranberry juice*
• 2 tablespoonsbalsamic vinegar
• 1 tablespoonreduced-sodium soy sauce
• 1 teaspoonhoney*

1. 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 (145u0b0F for medium-rare or 160u0b0F 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. 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.
3. *Test Kitchen Tip: If using the cranberry juice option, omit the honey.

boneless beef, teaspoonsolive oil, mushrooms, clovesgarlic, red pepper, red wine, vinegar, soy sauce

Taken from www.epicurious.com/recipes/member/views/wine-glazed-steak-50101849 (may not work)