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If you've never tried sirloin steak, give this family-pleasing version a try. It features a creamy sauce flavored with balsamic vinegar...and in just 40 minutes, you've got steak, veggies and potatoes ready to serve.
- 2 tablespoons olive oil
- 1 boneless beef top sirloin steak, 3/4-inch thick (about 1 pound)
- 1 large onion, sliced (about 1 cup)
- 1 small red pepper, chopped (about 1/2 cup)
- 3 garlic cloves, minced
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄2 cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
- 1 (7 ounce) bagfresh Baby Spinach
- hot mashed potatoes
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
- Heat the remaining oil in the skillet. Add the onions and peppers and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
- Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the heat to medium. Stir in the spinach. Cover an cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.