Flank Steak with mustard sauce

• 2 sweet potatoes, medium size

• 2 flank steaks
• 2 tbsp (30 ml) Fitcook Foodz grilling seasoning

• 15 mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp (30 ml) fresh thyme, chopped
• 2 tbsp (30 ml) capers
• 2 tbsp (30 ml) light soy sauce
• 1⁄4 cup (60 ml) La Mielleuse Fitcook Foodz honey mustard sauce
• 1 cup (250 ml) no-salt-added beef broth
• 1 tbsp (15 ml) cornstarch

STEPS

1. Preheat oven to 400°F.
2. Place whole sweet potatoes in the oven for 1? hours. When they come out of the oven, the skins               should peel off on their own and the flesh should melt into a puree.
3. Place the flank steak and spices on a plate. Coat well.
4. In a high-heat skillet sprayed with Fitcook Foodz camelina oil, cook flank steaks for 3 to 4 minutes on      each side, depending on thickness and desired doneness. Let stand 5 minutes before slicing.
5. In the same pan, sprayed with Fitcook Foodz camelina oil, add mushrooms, onion, garlic and thyme.        Season with S&P and cook for 3 minutes, stirring regularly.
6. Add capers, light soy sauce, honey mustard sauce and beef broth.
7. Bring to the boil, adjust heat to low and simmer uncovered for 10 minutes.
8. In a small bowl, dissolve cornstarch in 2 tbsp (30 ml) water. At the end of cooking, add this mixture to      the pan and stir well to thicken the sauce.
9. Adjust seasoning with S&P.
10. Serve the purée at the bottom of the plates. Serve with slices of flank steak and sauce.

TIP 
Of course, you can also cook the flank steak on the BBQ. However, I like the idea of using the juices from the meat to make the sauce, right in the same pan.