Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.
Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side, or until a thermometer inserted in the center registers 145°F for medium-rare, 160°F for medium, or 165°F for well-done.
Remove from oven; keep warm.
While steaks are cooking, heat oil in a large nonstick sauté pan over medium heat.
Add thyme, mushrooms, and garlic; cook 5 minutes or until mushrooms are tender.
Add broth and wine; bring to a boil.
Cook until reduced by half (about 10 minutes).
Combine water and cornstarch in a small bowl, stirring with a whisk.
Add cornstarch mixture to mushroom pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly.
Serve ¼ c mushroom sauce with each steak.
Toss arugula and figs in a large bowl. Whisk lemon juice and olive oil in a medium bowl until emulsified.
Pour dressing over salad and serve. Makes 5 servings.
Preheat oven to 450 degrees, place rack in lower third of oven.
Cut cauliflower lengthwise into ¾ inch thick slices.
Put into a large bowl and spray generously with olive oil.
Add minced shallots, salt and pepper and toss until evenly distributed.
Spread onto a large sheet pan (covered with foil for easy clean up).
Roast turning once, until golden and just tender, about 25 minutes. Serves 4.