STEAK TIPS AND MUSHROOMS RECIPES

RECIPE: EASY BALSAMIC GLAZED STEAK TIPS AND MUSHROOMS

Recipe: Easy Balsamic Glazed Steak Tips and Mushrooms image

Beefy steak tips are marinated, seared, and served with mushrooms sautéed in balsamic vinegar.

Provided by Christine Gallary

Categories Main dish Dinner

Total Time 0S

Yield 4

Number Of Ingredients 14

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 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.
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 : SaturatedFatContent 13.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 12.2 g, SugarContent 7.6 g, ServingSize Serves 4, ProteinContent 38.5 g, FatContent 41.8 g, Calories 569 cal, SodiumContent 1011.4 mg, FiberContent 0.9 g, CholesterolContent 0 mg

GORDON RAMSAY N.Y. STRIP STEAK, FINGERLING POTATOES, AND ...

Gordon Ramsay N.Y. Strip Steak, Fingerling Potatoes, and ... image

The top Michelin star chef from the F Word seasons steak with salt and pepper on both sides first before cooking, that goes without saying.

Provided by John Siracusa

Categories Main

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 37

Ingredients

4 12 oz NY Strip Steaks
½ cup Ancho chili powder
½ cup Coffee, ground
1 cup dark brown sugar
4 tbsp. Smoke paprika
2 tbsp. cumin
2 tbsp. Oregano
1 tbsp. Onion powder
1 tbsp. Garlic powder
4 tbsp. sale
1 tbsp. Black pepper
Butter Garlic, crushed
Thyme sprigs
Rosemary sprigs
2 Portobello Mushrooms, sliced
1 bunch Maitake Mushrooms
4 King Oyster Mushrooms, sliced
1 Shallot, minced
2 cloves garlic, minced
Olive oil
Butter
1 tsp. thyme leaves, picked
splash of Brandy or Cognac
1 lb. Fingerling Potatoes
1 Tbsp. Avocado Oil
1 Tbsp. Butter
Salt and Pepper to taste
1 Yellow Onion chopped
4 Garlic cloves fine chopped
¼ Cup Avacodo oil
2 Cups tomato paste
¼ Chipotle in adobe
½ Cup Brown sugar
1 Cup Apple cider vinegar
½ Cup Molasses
1 Tbsp. Dijon Mustard
1 Tbsp. Smoked Paprika

Steps:

For NY Steak
For Sauteed Mushrooms
For Fingerling Potatoes
For Smokey BBQ Sauce

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