30 Minute Meal - Flank Steak with Shallot-Mustard Sauce

During the holidays Tanner and I went through a few Cook's Country magazines that his grandparents shared with us and tore out recipe cards that struck our fancy. I've used a few of these recipes over the last few weeks and plan to continue because most can modified to be low-fat, and most can also be prepared in 30 minutes.  While I enjoy the occasional day long cook fest, week nights are somewhat of a mad rush for us, so if it's not simple and quick I don't attempt it. This dinner was just that and tasted amazfest...Enjoy.



Ingredients
- 1 Flank Steak (About 1 1/2 lbs)
- 2 Tbl. Vegetable Oil
- 3 Shallots, Peeled and Sliced Thin
- 1/2 Cup Red Wine
- 3/4 Cup Low-Sodium Chicken Broth
- 2 Tbl. Heavy Cream
- 1 Tbl. Dijon Mustard
- 2 Tbl. Finely Chopped Fresh Parsley
- Salt & Pepper

Directions
1. Heat 1 Tbl. oil in large skillet over medium-high heat until just smoking.  While oil heats, pat steak dry with paper towel and season with salt and pepper. Add steak to skillet and cook for 7-9 minutes on each side, then transfer to cutting board and tent with foil.

2. Heat remaining 1 Tbl. of oil in fresh skillet over medium heat until shimmering.  Add sliced shallots, and cook for 3-4 minutes until softened.  Add wine, and chicken broth until slightly thickened; about 7 - 10 minutes.  Move skillet off heat and stir in cream, mustard and parsley.  Slice steak thinly against the grain, and spoon sauce over steak.