Source: dLife

Lean steak and meaty Portobello mushrooms marinated and broiled with fresh plum tomatoes.

Servings

1 large shallots , finely chopped
2 medium garlic cloves , minced
0.5 cup fat free unsalted beef broth
0.25 cup red wine (dry)
1 tsp fresh thyme , chopped (or 1/2 tsp dried)
0.5 tsp dry mustard
0.5 bay leaves
0.25 tsp black pepper
0.75 lb top round steak, lean , trimmed of visible fat
4 fresh portobello mushroom , brushed, cleaned, and stemmed
1 cooking spray
8 fresh plum tomatoes , cored and halved lengthwise
0.5 tsp salt

1 Place the first 8 ingredients in a large plastic bag with a zip top then add in the steak and mushrooms. Seal bag, pushing out air as you do, and turn to coat. Refrigerate for 1-2 hours, turning bag occasionally.
2 Remove steak and mushrooms from marinade and throw out remaining marinade. Blot dry excess marinade from steak and mushrooms.
3 Lightly spray nonstick cooking spray onto a broiler pan, place broiler rack 5-6 inches from heat source, and preheat broiler.
4 Place steak, mushrooms, and tomatoes onto broiler pan and season with salt. Broil until lightly browned on both sides, about 4-5 minutes per side for the steak (check desired doneness with a meat thermometer: rare steaks register at 120-125 degrees F, medium rare at 130-135 degrees F, and medium at 140 degrees F.) and 3 minutes per side for the mushrooms and tomatoes.
5 Remove and place on a cutting board and let sit 5 minutes. Slice steak diagonally into very thin slices, slice mushrooms into thin slices, tomatoes do not need to be cut. Divide evenly among 4 plates and serve.

Top round or flank steak are excellent lean choices of steak for this recipe.