On your next steak night, give this sizzling skillet supper a try for a twist on the classic steak house pairing of beef and mushrooms.
Balsamic-Glazed Steak Tips and Mushrooms
Makes 4 to 6 servings
- 1½ pounds top sirloin steak, cut into 2-to 3-inch pieces
- ¼ cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium red onion, cut into wedges
- 1 pound fresh shiitake mushrooms stemmed and quartered
- 1 tablespoon chopped fresh cilantro
- In a heavy-duty resealable plastic bag, combine steak, soy sauce, vinegar, garlic, ginger, ½ teaspoon 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 to 3 minutes per side. Remove steak from skillet.
- Melt 2 tablespoons butter in skillet over medium heat. Add onions, mushrooms, and remaining ½ teaspoon salt; cook, stirring occasionally, until mushrooms are browned and onion is softened, 5 to 7 minutes. Stir in reserved marinade; boil for 1 to 2 minutes. Stir in remaining 2 tablespoons butter, cilantro, and steak; cook, stirring frequently, until butter is melted and steak is heated through. Serve immediately.