2 teaspoons olive oil

1/4 cup frozen chopped onion

1/2 cup sliced portobello mushrooms

1/4 cup balsamic vinegar

3/4 pound grass-fed strip steak

Salt and freshly ground black pepper

Heat oil in a medium-size nonstick skillet over medium-high heat. Add the onion and mushrooms. Saute 3 minutes. Remove to a plate and set aside. Add the balsamic vinegar and cook until it is slightly reduced, about one minute. Add the steak and saute 4 minutes. Turn over and saute 4 minutes for a one-inch streak. A meat thermometer should read 135 for medium rare and 130 for rare.

Return the onion and mushrooms to the skillet for a minute. Add salt and pepper to taste. Remove steak from skillet, cut into two portions place on two dinner plates. Spoon onions and mushrooms on top.

Yield: 2 servings.

Per serving: 274 calories (30% from fat), 9.1 g fat (2.4 g saturated, 3.9 g monounsaturated), 96 mg cholesterol, 40.1 g protein, 7 g carbohydrates, 0.4 g fiber, 107 mg sodium.