- 2 teaspoons canola oil
- 1 pound flank steak, trimmed
- 1 tablespoon canola oil
- 4 large portobello mushrooms, stemmed, halved and thinly sliced
- 1 large onion, sliced
- 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 (14.25 ounce) can reduced-sodium beef broth
- 2 tablespoons cognac or brandy
- 1 tablespoon red-wine vinegar
- 1/2 cup reduced-fat sour cream
- 4 tablespoons chopped fresh chives or parsley, divided
- Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.