Balsamic Rosemary Beef Steak Tips and Mushrooms

Name: Balsamic Rosemary Beef Steak Tips and Mushrooms
Prep time: 20 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1u00bd pounds sirloin steak tips, cut into 3-inch pieces; u00bc cup soy sauce; 2 tablespoons vegetable oil; 2 tablespoons balsamic vinegar; 1 tablespoon granulated sugar; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; u00bc cup rosemary, chopped; u00bd teaspoon kosher salt; u00bc 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; fresh Rosemary, for garnish

By Beef, Mushrooms Sautéing, Searing

November 5, 2019

Steak tips are actually Flap meat, which is a thin cut of meat that comes from the bottom sirloin butt, similar to flank, hangar or skirt steak. The marinade for these Balsamic Rosemary Beef Steak Tips and Mushrooms is a wonderful combination of balsamic vinegar, soy sauce, rosemary, garlic and a touch of sugar, which helps tenderize the meat.

Prep: 20 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

For the steak

1½ pounds sirloin steak tips, cut into 3-inch pieces

¼ cup soy sauce

2 tablespoons vegetable oil

2 tablespoons balsamic vinegar

1 tablespoon granulated sugar

2 cloves garlic, minced

1 teaspoon Dijon mustard

¼ cup rosemary, chopped

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the mushrooms

2 tablespoons vegetable oil

1 pound cremini mushrooms, halved or quartered if large

2 tablespoons balsamic vinegar

2 tablespoons unsalted butter

fresh Rosemary, for garnish

Directions

1Marinate the steak

2Place the steak in a single layer in a 9x13-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.

3 Cook the steak and mushrooms

4Heat 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.

5 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 rosemary and serve.

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