MAIN DISH
TERIYAKI GLAZED STEAK
• ¾ pound skirt steak
• Vegetable oil spray
• 1 cup frozen chopped/diced onion
• 4 teaspoons minced garlic
• ¼ pound sliced button mushrooms (1 ½ cups)
• ¼ cup low-sodium teriyaki sauce
Remove visible fat from meat. Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add steak and sauté 3 minutes per side if thin or 4 minutes if thicker. A meat thermometer should read 145 degrees for rare and 160 for medium. Remove to cutting board. Add the onion, garlic and mushrooms to the skillet and cook 2 minutes, breaking up large mushroom slices with the edge of a cooking spoon. Add the teriyaki sauce and sauté 1 minute. Slice the steak and divide between two plates. Spoon the vegetables and glaze over the steak. Makes 2 servings.
Per serving: 376 calories (41 percent from fat), 16.9 g fat (6.2 g saturated, 9 g monounsaturated), 84 mg cholesterol, 37.8 g protein, 16.8 g carbohydrates, 1.9 g fiber, 802 mg sodium.
