Weekly Recipe: Steak with Merlot and Mushrooms

One of the things about reading a blog by one person is that you tend to get that person's perspective. When it comes to recipes that I post, what that means is that you'll tend to not get recipes with red meat, fish or mushrooms, as those are foods I don't enjoy. So every once in a while I consciously post something not tried and true, and not in my culinary wheelhouse. Today is one of those days.

Steak with Merlot and Mushrooms
Serves 4

1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp coarsely ground black pepper
1/4 tsp garlic powder
1 (1 1/4 lb) flank steak, trimmed
1 red onion, thinly sliced
2/3 cup low-sodium beef broth
1/3 cup red wine (such as merlot)
1/4 cup tomato paste
2 tsp olive oil
1 (8 oz) package cremini mushrooms, thickly sliced
1 (8 oz) package white mushrooms, thickly sliced
1 Tbsp all-purpose flour

Spray broiler rack with nonstick spray. Preheat broiler.

Mix first four ingredients in a cup. Rub the mixture all over the steak. Transfer steak to broiler rack. Broil steak 5 inches from heat until lightly browned, about 5 minutes per side.

Scatter onion in bottom of slow cooker. Top with steak. Whisk broth, wine, and tomato paste in medium bowl until smooth. Pour broth mixture over steak. Cover and cook until steak and onion are fork tender, 4-6 hours on high or 6-8 hours on low.

About 35 minutes before cooking time is up, heat oil in large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until lightly browned, about 8 minutes. Sprinkle with flour and cook, stirring constantly, about 1 minute. Stir mushroom mixture into slow cooker. Cover and cook on high until mixture simmers and thickens, about 25 minutes.

Transfer steak to cutting board. Cut steak across grain into 12 slices. Serve with sauce.

Per serving (3 slices of steak with 2/3 cup sauce): 318 cal, 9g fat (2g sat fat), 496mg sodium, 2g fiber