3/4 pound skirt steak

Vegetable oil spray

1 cup frozen or fresh chopped/diced onion

4 teaspoons minced garlic

1/4 pound sliced button mushrooms (about 1 1/2 cups)

1/4 cup low-sodium teriyaki sauce

Remove visible fat from meat. Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add steak and sauté 3 minutes per side if thin or 4 minutes per side if thicker. A meat thermometer should read 145 degrees for rare and 160 for medium. Remove to cutting board. Add the onion, garlic and mushrooms to the skillet and cook 2 minutes, breaking up large mushroom slices with the edge of a cooking spoon. Add the teriyaki sauce and sauté 1 minute. Slice the steak and divide between two plates. Spoon the vegetables and glaze over the steak.

Yield 2 servings.