2 teaspoons whole black peppers
1 pound beef flank steak
1 cup sliced fresh mushrooms
1/2 cup thinly sliced green onion
1/4 cup water
1/2 teaspoon instant beef bouillon granules
1/3 cup plain low-fat yogurt
1 tablespoon all-purpose flour
2 teaspoons Dijon-style mustard
1 10-ounce package frozen asparagus spears or 1 pound fresh asparagus spears trimmed, cooked and drained
1. Coarsely crack the black peppers. Rub half of the peppers into each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness (160 degrees F for medium doneness).
2. Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then, cook and stir for 1 minute more.
3. To serve, thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce. Makes 4 servings.