Chuck Eye Steak with Sherry-Mushroom Sauce

2 chuck eye steaks 8-ounce, trimmed of all fat around the steak’s perimeter

1 tablespoon olive oil 3 ounces cremini (sometimes known as baby bella) or white mushrooms, cleaned and sliced about inch thick (1 packed cup)

¼ cup minced onion or shallot ½ teaspoon salt

½ teaspoon fresh ground black pepper 1½ tablespoons dry sherry 1½ tablespoons all-purpose flour

1 cup lower-salt beef or chicken broth (or more to thin sauce to desired consistency)

Remove steaks from the refrigerator, trim off fat from around the steak’s perimeter and bring up nearly to room temperature, about 30 to 45 minutes. Lightly spray a well-seasoned iron skillet with olive oil and place over medium-high heat. When hot, add steaks and cook for 5 minutes. Using a spatula, turn steaks over and cook for 5 minutes. Remove steaks to two dinner plates and tent with foil. Add olive oil to skillet and return to the heat. Add mushrooms, onion, salt, and pepper. Cook, stirring often, until the mushrooms have cooked through and given up their juices, about 5 minutes. Add sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds. Whisk in half of the broth and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the sauce to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 2 minutes. Taste and adjust seasoning. (Thin with broth if necessary). Pour sauce over steaks and serve.Serves two. @Recipe nutrition:Nutrition values per serving: 352 calories (29.3 percent from fat), 11.4 g fat (3 g saturated), 9.4 g carbohydrates, 0.9 g fiber, 40.8 g protein, 118 mg cholesterol, 884 mg sodium.SaltSense: Omitting the added salt reduces the sodium per serving to 303 milligrams per serving.