Prep Time: 20-30 minutes Browning/ Baking Time: 50 minutes

4-5 lbs. skirt or flank beef steak, about 1/2" thick, trimmed of visible fat
1 1/2 to 2 cups flour
1 Tbsp Italian seasoning
1 tsp. garlic powder
1 tsp. pepper
1 tsp. onion powder
1 tsp. pepper herb
2 Tbsp. canola oil

Sauce:
2 tsp. oil
1.2 tsp. crushed garlic
1/2 to 1 cup red wine
1/3 cup light teriyaki sauce
1 tsp. Italian seasoning
1 1/2 cups fresh mushrooms, sliced
1 cup celery, chopped
2 14.5 oz. cans diced tomatoes, undrained

Directions

Cut the steak into serving size pieces. Pound each piece to about 1/4" thick. In a small bowl, mix flour with seasonings. Flour all sides of pounded steak pieces.

Brown floured meat, a few pieces at a time, in hot oil in a large skillet. Brown 2 to 3 minutes. Place browned steak in a shallow baking dish

To make the sauce, heat 2 tsp. oil in a large heavy skillet over medium high heat. Stir in garlic. When garlic begins to "pop" add the wine.

Simmer for 2 to 3 minutes. Then add the teriyaki sauce, Italian seasoning, mushrooms, celery, and canned tomatoes. Bring to a light boil.

Turn down hear and continue to cook the sauce, uncovered, until it thickens. Pour the sauce over prepared steaks.

Cover and bake at 350 degrees for 15 minutes. Remove lid and bake3 an additional 15 minutes.

Nutritional Facts

Exchange List Values: Starch 0.5, Vegetable 1.0, Lean Meat 4.0

Calories 291 (Calories from Fat 101), Total Fat 11 gm (Saturated Fat 3.5 gm, Trans Fat 0.0 gm, Polyusat Fat 1.3 gm, Monounsat Fat 4.9 gm, Cholesterol 51 mg), Sodium 346 mg, Total Carbohydrate 13 gm, Dietary Fiber 1 gm, Sugars 4 gm, Protein 32 gm

Tip: For the sauce use canned tomatoes with chopped jalapenos for a spicier flavor.

Serving Size

1