Preparation Time: 10 minutes I Cook Time: 20 minutes I Servings: 4 I WW Points: 6 points*
1 pound boneless sirloin steak
1/8 cup peppercorns, crushed (medley of red, white, green, black or whatever is on hand)
1/8 cup yellow onion, minced
2 button mushrooms, diced
3 shiitake mushrooms, diced
1 garlic clove, minced
1 tsp olive oil
1/3 cup skim milk
1/2 tsp dried rosemary
7 oz. beef stock
3/4 cup dry red wine (Cabernet)
1 tsp garlic powder
1tsp kosher salt
1 Tbsp cornstarch
1 Tbsp water
1 Tbsp parsley
Lightly season the steak with salt on both sides. Place the crushed peppercorns on a plate and dip the steak into the peppercorns, coating all sides evenly.
In a small saucepan, heat the olive oil over medium heat. Add the onion and saute until golden then add the garlic and cook for an additional 30 seconds. Add the mushrooms and stir to combine. Pour in the red wine and bring to a boil. Once boiled, reduce heat and add the beef stock, rosemary, garlic powder, and salt. Simmer for about 10 minutes.
Meanwhile, preheat a grill pan with a bit of olive oil over medium heat. Place the steak on the hot grill. Cook on each side for 8 minutes (depending on thickness) for a medium-rare doneness. If you prefer it more cooked, add additional minutes. Remove from pan and place on a cutting board with lightly draped tin foil over it. Allow the meat to rest while the sauce is finished.
Combine the cornstarch and water in a small bowl until smooth. Slowly add into the sauce, stirring to combine. Drizzle in the milk and use a whisk to begin the thickening process. Add additional teaspoons of cornstarch at a time if sauce does not thicken. Season with salt and pepper to taste.
Slice the rested steak on an angle. Place on a serving plate and drizzle sauce over the meat. Top with chopped parsley.