I’ll admit that I’m not a big steak girl.  Okay, its out there!  But I’m also going to say that I think that portobello mushrooms and steak are one of the greatest combinations ever invented.  Like chocolate and peanut butter or Fred and Ginger.  They’re just meant to be together.  That being said, I LOVE this steak.  I turn into that person, trying to sop up all of the sauce with that last piece of steak when I eat this.  Oh…it is so good!

• 1 lb. top round steak (this is what I happen to like with this recipe; you can choose whichever cut you like, but it will change the nutritional informatin…obviously)
• 1/2 Tbs. minced garlic
• 3/4 tsp. dried rosemary (I chop it up just a tad to make the leaves smaller)
• 1/2 tsp. extra virgin olive oil
• salt and pepper to taste
• 1/2 cup red wine (choose the good stuff…not the stuff from the box)
• 1 tsp. flour
• 1 cup low-fat beef broth
• 1 tsp. Worcestershire sauce
• 1/4 tsp. dried rosemary (again, chopped)
• 4 oz. baby portobello mushrooms

Combine garlic, olive oil and 3/4 tsp. rosemary.  Rub over steak.  Season with salt and pepper.  Let sit for at least 10 minutes.  In large non-stick skillet, brown steak on both sides.  Remove from heat and keep warm.  Add wine to the pan, scraping the bottom to get all of that brown crusty stuff left from the steak.  Simmer for 2 to 4 minutes or until liquid has reduced by half.  In a small bowl, combine flour and beef broth.  Slowly stir into reduced wine.  Add Worcestershire sauce, rosemary and mushrooms.  Let simmer for 3 to 4 minutes until sauce begins to thicken.  Add steak and cook 3 to 6 minutes on each side until you reach desired doneness.