SKILLET STEAK WITH MUSHROOMS AND ONION

1 tbsp. peanut or vegetable oil
1 medium sweet onion(such as Spanish or Vidalia), very thinly sliced
2 tsp. minced garlic
1 tsp. grated fresh ginger
1 pound shitake mushrooms, sliced
3 tbsp. dry sherry, divided
2/3 cup chicken broth
1/4 cup teriyaki sauce
1/2 tsp. cornstarch
1 beef loin top sirloin steak, boneless (1 1/2 pounds), about 1 inch thick
1 tsp. salt
1/2 tsp. freshly ground pepper
FOR SERVING:
Spicy Oven Fries (recipe follows)
steamed green beans (optional)

Heat oven to 350 degrees F.

Heat oil in 12 inch nonstick ovenproof skillet over medium-high heat. Add onion and cook 4 minutes, until softened and beginning to brown.

Add garlic and ginger; cook 30 seconds, until fragrant.

Add mushrooms and 1 tablespoon sherry. Cover and cook 3 minutes, until softened.

Stir mushrooms and cook, uncovered, 5 minutes more, until mushrooms are lightly browned.

Meanwhile, whisk chicken broth, teriyaki sauce, remaining 2 tablespoons sherry and cornstarch together in small bowl. Add to mushroom mixture and bring to a boil. Boil 30 seconds. Transfer to a bowl. Cover and keep warm.

Wipe out skillet. Sprinkle steak with salt and pepper. Heat the skillet over medium-high heat 2 minutes, until very hot. Add steak; cook 1 1/2 minutes per side until browned.

Transfer skillet to oven and bake steak 5 minutes. Remove skillet from oven, turn steak over and insert an instant read thermometer on an angle into center of steak (temperature should register 140 degrees F). Transfer steak to a cutting board; let stand 5 minutes (temperature will increase to 145 to 160 F for medium-rare).

Slice steak; transfer to 4 serving plates and top with mushroom mixture. Serve with Spicy Oven Fries and steamed green beans, if desired.

SPICY OVEN FRIES

6 tsp. olive oil, divided
1 tsp. turmeric
1 tsp. onion powder
3/4 tsp. salt
1/4 tsp. white pepper
1 1/2 pounds russet potatoes

Arrange oven racks in upper and lower third of oven. Heat oven to 425 degrees F. Lightly brush 2 large cookie sheets with 2 teaspoons oil.

Combine turmeric, onion powder, salt and pepper in cup.

Quarter the potatoes lengthwise, then cut each quarter into 4 long wedges. Blot dry with paper towels. Toss potatoes with remaining 4 teaspoons oil in large bowl. Sprinkle potatoes with half the spice mixture, turning potatoes gently with rubber spatula. Toss potatoes again with remaining spices until thoroughly coated on all sides. Divide and spread potatoes evenly on 2 large baking sheets.

Bake 24 to 28 minutes, switching pans halfway through, until potatoes are golden and crisp.

Makes 4 servings
Adapted from source: Ladies Home Journal magazine, February 2000