* 1 pound sirloin steak
* 8 ounces mushrooms, sliced
* 1 cup red wine
* 1 cup green onions, chopped
* 1 1/2 teaspoons fresh rosemary, chopped
* 1 teaspoon balsamic vinegar
* 4 cloves garlic, minced
* 1 can beef broth
Combine mushrooms, wine and steak in a large zip-lock bag. Marinate in the refrigerator for 30 minutes.
Remove the steak from bag, reserving marinade. In a large non-stick skillet with cooking spray over medium high heat, cook steak 4 minutes a side. Remove from pan.
Combine the onions, rosemary, vinegar, garlic and beef broth in the pan. Add remaining marinade. Bring to a boil a reduce to 2 cups, stirring frequently.
Cut the beef into thin slices and place on a serving platter. Spoon the mushroom mixture over the beef.
Cooking Light Magazine