Beefy steak tips are marinated, seared, and served with mushrooms sautéed in balsamic vinegar.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 0S
Yield: 4
Ingredients:
| 1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces |
| 1/4 cup tamari or soy sauce |
| 2 tablespoons vegetable oil |
| 2 tablespoons balsamic vinegar |
| 1 tablespoon granulated sugar |
| 2 cloves garlic, minced |
| 1 teaspoon Dijon mustard |
| 1/2 teaspoon kosher salt |
| 1/4 teaspoon freshly ground black pepper |
| 2 tablespoons vegetable oil |
| 1 pound cremini mushrooms, halved or quartered if large |
| 2 tablespoons balsamic vinegar |
| 2 tablespoons unsalted butter |
| Coarsely chopped fresh parsley leaves, for garnish (optional) |
Steps:
- Marinate the steak: Place the steak in a single layer in a 9×13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.
- Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
- Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.
Nutrition Facts:
Saturated Fat 13.2 g, UnsaturatedFat 0.0 g, Carbohydrate 12.2 g, Sugar 7.6 g, ServingSize Serves 4, Protein 38.5 g, Fat 41.8 g, Calories 569 cal, Sodium 1011.4 mg, Fiber 0.9 g, Cholesterol 0 mg
This steak tip recipe uses a mouth-watering marinade made with Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. It took many experiments to finally perfect this recipe.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 25 minutes
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
| ½ cup Worcestershire sauce |
| 1 cup Italian-style salad dressing |
| 2 teaspoons garlic pepper seasoning |
| 1 cup barbeque sauce |
| 2 pounds beef sirloin tip steaks |
Steps:
- Mix Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce in a medium bowl. Place steaks in marinade and turn to coat. Cover and refrigerate for at least 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place steaks on preheated grill; discard marinade. Cook steaks until they are beginning to firm and are hot and slightly pink in the center, about 10 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts:
Calories 288.8 calories, Carbohydrate 17.8 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 0.2 g, Protein 19.8 g, Saturated Fat 3.8 g, Sodium 1158.4 mg, Sugar 12.3 g