Looking for an easy, low fat and elegant meal for entertaining?

This lean flank steak is easy to prepare and easy to cook on a stovetop grill pan.

Paired with a hearty crimini wine sauce, the steak becomes an elegant main course.

Add roasted fingerling potatoes and sweet baby carrots and the meal is complete.

Serve with a green salad and fresh fruit for dessert.

Dinner for company that won’t take all day to prepare. This recipe serves two but can just as easily be adjusted to serve eight or more.

Grilled flank steak

¾ pound flank steak

2 tbsp olive oil

Sea salt

Freshly ground black pepper

Heat grill pan over medium high heat. Rub both sides of flank steak with the olive oil and season with salt and pepper.

When grill pan is hot, place flank steak in pan and cook on each side for about 5 minutes for medium rare. Remove from heat and allow steak to rest for about 5-10 minutes.

After steak has rested, thinly slice steak diagonally across the grain.

Crimini wine sauce

10-12 crimini mushrooms, thinly sliced

½ shallot, minced

1 tbsp olive oil

½ red table wine

1/8 tsp fine herbes

Sea salt and pepper to taste

In a small sauté pan, sauté shallot in olive oil until just softened. Add mushrooms and sauté until softened. Add wine and simmer until wine is reduced by half. Season with fine herbes, salt and pepper and pour over sliced flank steak.

Roasted vegetables

8 –10 fingerling potatoes, sliced in half lengthwise

12 baby carrots

1 – 2 tbsp olive oil

Sea salt and black pepper

Preheat oven to 425. Spread sliced potatoes and carrots on a baking sheet. Drizzle olive oil to coat vegetables. Season with salt and pepper.

Roast for approximately 20 or so minutes or until vegetables are tender.

Robert Selby conducts monthly cooking demonstrations at the Redmond Senior Center.