Omhah Syeaks Beef and Mushroom Confit

Recipe: Like shooting fish in a barrel Balsamic Glazed Steak Tips and Mushrooms

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(Image credit: Joe Lingeman)

Maybe you've never heard of steak tips before, or possibly you lot've been eating them this whole fourth dimension. I was introduced to the cheap cut past my husband's New England-based family. It'southward an inexpensive cut of beef that has a loose-grain texture, perfect for soaking up marinades like this soy and balsamic one that's salty and tangy at the same time. Throw some mushrooms into the pan later the meat's ready, add together some more vinegar and a bear upon of butter, and you're left with a glossy sauce to drag each bite of steak through.

(Image credit: The Kitchn)

What Are Steak Tips?

Steak tips are cut from the various muscles around the sirloin and round. Also known as flap meat, it has a loose, long grain and is extremely beefy in flavor. It's not as tender every bit, say, the tenderloin, just the loose grain also means that information technology soaks upwardly marinades actually well. Steak tips are best cooked at least medium-rare — any more rare and the meat is withal quite tough and chewy. Don't take access to steak tips? Flank steak is a great substitute. If you can, buy the steak in large pieces and cut it yourself rather than ownership steak that'south already cutting into cubes.

(Epitome credit: Joe Lingeman)

Crowd the Pan!

When yous normally sear meat, you don't want to oversupply the pan and so that the meat gets a chance to brown. With this recipe, yet, crowding is a expert thing. The marinade contains carbohydrate, which contributes to browning but also can fire easily. Keeping the meat close together means that in that location'southward less opportunity for the marinade to drip off into the lesser of the pan and burn. And don't worry that the steak won't be flavorful because information technology doesn't brown every bit much — that's the job of the marinade.

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

• shellfish-free
• tree-nut-free
• low-carb
• fish-free
• alcohol-free
• egg-free
• peanut-free
• pork-complimentary

Per serving, based on

four

servings. (% daily value)

• Calories 569
• Fat 41.8 yard (64.ii%)
• Saturated thirteen.2 1000 (65.8%)
• Carbs 12.2 m (four.one%)
• Cobweb 0.9 g (3.7%)
• Sugars seven.6 1000
• Protein 38.5 g (77.1%)
• Sodium 1011.four mg (42.one%)

Ingredients

For the steak:

• ane 1/ii pounds

  sirloin steak tips, flap meat, or flank steak, cutting into 3-inch pieces

• 1/four loving cup

  tamari or soy sauce

• 2 tablespoons

  vegetable oil

• two tablespoons

  balsamic vinegar

• 1 tablespoon

  granulated sugar

• 2 cloves

  garlic, minced

• 1 teaspoon

  Dijon mustard

• ane/2 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground blackness pepper

For the mushrooms:

• 2 tablespoons

  vegetable oil

• 1 pound

  cremini mushrooms, halved or quartered if big

• two tablespoons

  balsamic vinegar

• 2 tablespoons

  unsalted butter

• Coarsely chopped fresh parsley leaves, for garnish (optional)

Instructions

1. Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic pocketbook; gear up bated. Whisk the remaining ingredients in a small basin until the sugar is dissolved. Pour over the steak and turn the steak to coat. Comprehend the baking dish or seal the purse, and refrigerate at least 1 hour or upward to 4 hours.

2. Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-loftier 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 (information technology'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, iii 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 ten degrees needed.) Transfer to a serving platter and ready aside in a warm place or cover loosely with aluminum foil.

3. Add the mushrooms to the pan and cook, stirring occasionally and adjusting the oestrus if needed, until tender, nigh 5 minutes — they volition release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add together the butter, and stir until melted and the sauce in the pan is sleeky. Taste and season with salt and pepper equally needed. Pour over the steak, top with the parsley if desired, and serve.

Recipe Notes

Storage: Leftovers can exist stored in an airtight container in the fridge for up to iii days.

Marinade: The marinade tin can be made and stored in an closed container in the fridge for up to 2 days. Rewhisk before using.

Christine Gallary

Food Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and Grub.com. She lives in San Francisco and loves educational activity cooking classes. Follow her latest culinary escapades on Instagram.

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Source: https://www.thekitchn.com/recipe-easy-balsamic-glazed-steak-tips-and-mushrooms-249798

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