Ingredients

* 2 tsp cooking oil
* 1 lb boneless beef top loin or top sirloin steak, cut ½” to ¾” thick
* 3 cloves garlic, minced
* 1/8 tsp crushed red pepper
* ¾ C. dry red wine
* 1 large onion, cut in half and sliced
* 2 C. sliced fresh mushrooms
* 3 T. balsamic vinegar
* 2 T. soy sauce
* 4 tsp honey
* 2 T. butter

Directions

1. In large skillet heat oil over med-high heat until very hot. Add steak. Reduce heat to med and cook for 10 to 13 min or to desired doneness, turning meat occasionally. If meat browns too quickly, reduce heat to med-low. Transfer meat to platter; keep warm.
2. Add garlic, onion and red pepper to skillet; cook for a couple min. Remove skillet from heat. Carefully add wine. Return to heat. Boil, uncovered, about 5 min or until most of the liquid is evaporated. Add mushrooms, vinegar, soy sauce, and honey; return to simmer. Cook and stir about 4 min or until mushrooms are tender. Stir in butter until melted. Spoon over steak. Makes 4 servings.