1 1/2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped onion or shallots
1 (8-oz.) pkg. sliced mushrooms
1 lb. small red potatoes, unpeeled, cut into 1/2-inch pieces (about 3 cups)
1 cup reduced-sodium beef broth
1 tablespoon Worcestershire sauce
1 lb. beef top sirloin steak, 1 inch thick
1. Heat broiler. In small bowl, stir together thyme, salt and pepper. Heat large nonstick skillet over medium-high heat until hot; spray with nonstick cooking spray. Add onion; cook 2 minutes. Stir in mushrooms; cook 1 minute. Add potatoes, broth, Worcestershire sauce and 1/2 teaspoon of the spice mixture. Bring to a simmer; simmer, uncovered, 15 minutes or until vegetables are tender.
2. Meanwhile, sprinkle remaining spice mixture over steak; spray with nonstick cooking spray. Place on broiler pan or ridged grill pan. Broil 4 to 6 inches from heat 6 to 8 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes before slicing.
3. With slotted spoon, place cooked vegetables on serving platter. Slice steak thinly across the grain; place over vegetables. Boil juices in skillet over high heat until slightly thickened; pour over steak and vegetables.
PER SERVING: 250 calories, 4 g total fat (1.5 g saturated fat), 27.5 g protein, 25.5 g carbohydrate, 60 mg cholesterol, 585 mg sodium, 4 g fiber