Marinated Sirloin with Balsamic Mushroom Pan Sauce over Roasted Potatoes

Ingredients - Steak

• 1/2 cup low sodium  beef stock
• 1 tbsp balsamic vinegar
• 1 tbsp fresh chopped rosemary
• 3 cloves minced garlic
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 small baseball sirloin steak sliced thin
• 6-8 sliced button mushrooms
• 1 tbsp flour
• 1 tbsp ketchup
  
• 1/4 cup low sodium beef stock

Directions

1. Marinate steak slices for app one hour in the first six ingredients
2. When ready to cook, coat a non stick pan with PAM cooking spray and bring to medium high. Remove steak from marinade (reserve marinade, don't throw out)
3. Saute the steak and sliced mushrooms until steak reaches your desired done-ness.
4. Sprinkle the steak and mushrooms with flour and mix well to incorporate, add the reserved marinade, and stock and stir to thicken slightly. Add ketchup and stir to incorporate. 
5. Serve over oven roasted potatoes. 

Oven Roasted Potatoes

• 4 russet potatoes
• 1  Tbsp. olive oil
• No sodium lemon pepper (app 1-2 tsps)

Directions

1. Peel potatoes and cut into 1" chunks
2. Place potatoes with 1/2 cup water in large microwave-safe dish. Cover and vent one corner. Microwave on high for 4 minutes. 
3. Drain well, spread in single layer on cookie sheet, and let cool until dry. You can do this ahead of time.
4. Preheat oven to 400 degrees F. 
5. Transfer potatoes to a large bowl and add the olive oil and lemon pepper. Toss well to coat. Roast on a parchment lined cookie sheet for 60 minutes, turning gently once or twice during cooking with a spatula, until potatoes are tender inside and crisp and beginning to brown on the outside. Serves 6-8