Nutrition per serving may change if servings are adjusted.
1 boneless beef top sirloin steak, cut ½ to ¾ inch thick (8 to 10 ounces total)
2 teaspoons olive oil
1 cup sliced fresh mushrooms
2 cloves garlic, minced
⅛ teaspoon crushed red pepper
¼ cup dry red wine or low-calorie cranberry juice (see Tip)
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon honey
Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145°F for medium-rare or 160°F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.
Add mushrooms, garlic and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
Tip: If using the cranberry juice option, omit the honey.