Balsamic Glazed Steak Tips and Mushrooms

 

With beef prices rising, it's still possible to enjoy a steak meal at home without breaking your budget. By purchasing a 1 - 1 1/2 lb. steak, cubing it up, and cooking with mushrooms and onions, you can feed a family!

1 1/2 lb. top sirloin steak, cut into 2 - 3 inch pieces

1/4 cup soy sauce

2 T. balsamic vinegar

2 T. minced garlic

1 T. grated fresh ginger

1 t. kosher salt, divided

1/4 t. ground black pepper

2 T. olive oil

4 T. unsalted butter, divided

1 medium red onion, cut into wedges

1 lb. fresh shiitake mushrooms, stemmed and quartered

1 T. chopped fresh cilantro

In a heavy-duty resealable plastic bag, combine steak, soy sauce, vinegar, garlic, ginger, 1/2 t. salt, and pepper.  Seal bag, turning to combine.  Refrigerate for at least 1 hour or up to 4 hours.

Remove steak from bag, reserving marinade.  Pat steak dry with paper towels.

In a 12-inch cast-iron skillet, heat oil over medium-high heat.  Add steak to skillet in a single layer, cook until browned, 2 - 3 minutes per side.  Remove steak from skillet.

Melt 2 T. butter in the skillet over medium heat.  Add onions, mushrooms, and the remaining 1/2 t. salt; cook, stirring occasionally, until mushrooms are browned and onion is softened, 5 - 7 minutes.  Stir in reserved marinade; boil 1 - 2 minutes.  Stir in the remaining 2 T. butter, cilantro, and steak; cook, stirring frequently until butter is melted and steak is heated through.  Serve immediately.

From Southern Cast Iron Magazine Jan/Feb 2021

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