Red Wine Sauce:
Press lemon pepper evenly onto beef Strip Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (flat iron steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 seconds or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
Spoon sauce over steaks. Garnish with parsley, if desired.
Nutrition information per serving: 292 Calories; 153 Calories from fat; 17g Total Fat (7 g Saturated Fat; 7 g Monounsaturated Fat;) 83 mg Cholesterol; 166 mg Sodium; 3 g Total Carbohydrate; 0.2 g Dietary Fiber; 26 g Protein; 1.8 mg Iron; 7.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.9 mg Zinc; 33.8 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.