| | Directions | | Preheat the broiler. Score 6 shallow slashes on each side of the meat in a crisscross fashion (three slashes in each direction) and rub the cracked peppers onto each side of the meat. Place the steak on an aluminum foil lined baking sheet and broil 3 to 5 inches from the heat for 3 to 5 minutes. Turn and broil until desired doneness, about 4 minutes more for medium. Meanwhile, grease a medium nonstick skillet with a nonstick cooking spray and heat until hot over medium heat. Add the green onions, garlic, and mushrooms and sauté until the mushrooms are just tender, about 5 minutes. Stir in the broth and heat to boiling. Mix the sour cream and mustard in a cup and add a few spoonfuls of the mushrooms-broth mixture. Stir until blended and pour into the pan. Keep warm over low heat (do not boil). Slice the steak diagonally across the grain. Serve with the mustard sauce. |
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| Ingredients | | - |  | 1 pound flank steak |
| - | | 2 teaspoons coarsely cracked black pepper |
| - | | 2 teaspoons coarsely cracked green peppercorns (not inch brine) |
| - | | 2 green onions, sliced |
| - | | 1 garlic clove, crushed through a press (small) |
| - | | 1 slice mushrooms (1 cup slice) |
| - | | 1/2 cup low sodium beef broth |
| - | | 1/2 cup fat free pareve sour cream |
| - | | 1 tablespoon Dijon mustard |
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