Prep 10 mins
Cook 20 mins
This sounds like the easiest elegance possible! No marinating, no dirtying up multitudes of pots and pans, and very little chopping. Perfect. I found it on BHG.com.
- 1 -1 1⁄4 lb boneless beef top sirloin steak, cut 1/2-inch thick
- 1⁄4 teaspoon garlic pepper seasoning
- 1 tablespoon margarine or 1 tablespoon butter
- 3⁄4 cup beef broth
- 1 tablespoon hoisin sauce or 1 tablespoon teriyaki sauce or 1 tablespoon Worcestershire sauce
- 1 small onion, cut into very thin wedges
- 1 3⁄4 cups sliced fresh mushrooms
- Cut steak into four serving-size pieces. Sprinkle with garlic pepper.
- In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.
- For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms.
- Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop.
Nice flavor. Next time, I would cook the steaks a little on the rare side, because they continued to cook in their own heat while preparing the sauce.
I followed the recipe as written and this made for a tasty steak dinner. I used the worcestershire sauce as that is all I had. We all enjoyed this.
Very nice mushroom sauce, although it turned a little black. I used worcestershire sauce. Lots of good mushroomy flavor, which I love on a steak.