Prep Time: 15 min. • Cook Time: 20 min.
Preheat oven to 425°F. Cut flank steak into 4 even pieces. Season with a pinch of salt and pepper. Trim the ends off the asparagus. Slice the mushrooms. Peel and thinly slice the shallot. Separate thyme leaves from stems.
Place asparagus on a non-stick or foil lined sheet tray and toss with 1 teaspoon of olive oil and a pinch of salt and pepper. Bake for 12-14 minutes. Remove from oven and toss with roasted red peppers.
Heat 1 teaspoon of oil in frying pan on medium heat. Once heated, add in the steaks. Cook for 5 minutes and then flip. Cook for another 5 minutes and remove steaks from the pan.* Add the shallots and mushrooms to the pan. Cook for 4-5 minutes or until mushrooms are browned. Deglaze with the Worcestershire sauce and chicken broth. Lower heat to low and cook for another 2 minutes.
Serve steaks on a bed of asparagus and spoon mushroom sauce on top. Garnish with fresh thyme leaves and enjoy.
*For food safety, cook beef to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 250, Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 70mg, Sodium 430mg, Total Carbohydrate 11g, Fiber 4g, Sugars 4g, Protein 28g
Dietitian Pick, Diabetes Appropriate
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free