Description
Succulent balsamic glazed steak tips and mushrooms combine rich flavors from tangy balsamic reduction with hearty beef and earthy mushrooms. Home cooks can quickly create this restaurant-quality dish that delivers complex taste and elegant presentation.
Ingredients
Scale
- 1.5 lbs (680 g) sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces
- 2 cloves garlic, minced
- 1 lb (454 g) cremini mushrooms, halved or quartered if large
- 0.25 cup (60 ml) tamari or soy sauce
- 2 tbsps balsamic vinegar
- 2 tbsps balsamic vinegar
- 4 tbsps vegetable oil
- 2 tbsps unsalted butter
- 1 tbsp granulated sugar
- 1 tsp Dijon mustard
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- Fresh parsley leaves, coarsely chopped (optional)
Instructions
- Marinade Preparation: Whisk balsamic vinegar, soy sauce, granulated sugar, and minced garlic in a non-reactive bowl to craft a flavor-packed marinade.
- Meat Infusion: Submerge steak tips in the marinade, refrigerate for 1-4 hours, allowing deep flavor penetration.
- Temperature Equalization: Extract steak from refrigerator 30 minutes prior to cooking, enabling uniform heat distribution.
- Skillet Preparation: Preheat cast-iron skillet over medium-high heat, introducing olive oil to create an ideal searing environment.
- Meat Searing: Pat steak tips dry, season with salt and pepper, then carefully place in hot skillet. Cook 3-4 minutes per side, targeting medium-rare (120°F).
- Resting Phase: Transfer seared steak to a plate, tent with foil to preserve moisture and internal juices.
- Mushroom Transformation: In the same skillet, sauté mushroom slices until golden and tender, developing rich caramelized notes.
- Sauce Reduction: Pour remaining marinade into pan, simmer to concentrate flavors, then integrate cold butter for a glossy, luxurious finish.
- Final Assembly: Return steak tips to skillet, coat thoroughly with balsamic glaze, then plate with mushrooms and a sprinkle of fresh parsley.
Notes
- Marinate Strategically: Refrigerate steak tips between 1-4 hours for optimal flavor absorption without breaking down protein fibers.
- Temperature Matters: Allow steak to rest at room temperature for 30 minutes before cooking to ensure even heat distribution and perfect doneness.
- Pat Dry for Perfect Sear: Remove excess moisture from steak tips with paper towels to achieve a beautiful golden-brown crust and prevent steaming.
- Resting is Crucial: Let seared steak rest under foil for 5-7 minutes to redistribute internal juices, ensuring a tender and succulent final result.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg