Steak with Red Wine Mushroom Sauce

Ingredients

• 0.3 pound brussels sprouts halved
• 4 ounces mushrooms 
• 0.3 cup wine 
• 0.5 pound carrots french
• 3 tablespoons cornstarch 
• 8 ounces crimini mushrooms 
• 2 tablespoons garlic chopped
• 2 tablespoons seasoning italian
• 24 ounces beef broth low-sodium
• 2 tablespoons olive oil divided
• 0.3 pound pearl onions peeled halved
• 4 ounces portabello mushrooms 
• 6  fat-trimmed beef flank steak 
• 0.3 pound summer squash halved
• 2 ounces tomato paste 
• 1 medium onion diced white

Equipment

• bowl
• frying pan
• grill
• aluminum foil

Directions

1. Season steaks with salt andblack pepper. On a grill pancoated with cooking spray,cook steaks over medium-highheat, turning once, untilpink inside, 3 to 4 minutes perside.
2. Remove from heat andcover with foil. In a bowl, tosscarrots, squash, pearl onionsand sprouts in 1/2 tablespoon oil. Overmedium heat, in batches andturning once, cook until softand seared, 6 minutes. In alarge pan over medium heat,heat remaining 1 1/2 tablespoons oil.Slice mushrooms; to pan, addmushrooms, white onion andgarlic; cook until onion browns,5 to 7 minutes.
3. Add wine andsimmer 3 to 5 minutes.
4. Addbroth and bring to a boil. In abowl, dissolve cornstarch in1 tablespoon cold water. Reduce heatand slowly add cornstarchmixture to broth mixture,stirring constantly, until sauceis thick enough to coat theback of a spoon.
5. Add tomatopaste, Italian seasoning andsalt and black pepper; simmer7 to 10 minutes. Slice steak,top with mushroom sauce;serve alongside vegetables.
6. Self