Steak with Red Wine Mushroom Sauce

Ingredients

6 skirt steaks, 4 ounces each

Vegetable oil cooking spray

2 tablespoons olive oil, divided

1/2 pound French or regular carrots

1/4 pound baby summer squash, halved

1/4 pound pearl onions, peeled and halved

1/4 pound brussels sprouts, halved

8 ounces cremini mushrooms

4 ounces portobello mushrooms

4 ounces button mushrooms

1 medium white onion, diced

2 tablespoons chopped garlic

1/3 cup Cabernet Sauvignon

24 ounces low-sodium beef broth

3 tablespoons cornstarch

2 ounces tomato paste

2 tablespoons Italian seasoning

Directions

Season steaks with salt and black pepper.
On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil.
Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes.
In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil.
Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes.
Add wine and simmer 3 to 5 minutes.
Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water.
Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon.
Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes.
Slice steak, top with mushroom sauce; serve alongside vegetables.

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