Smothered Steak Tips with Creamy Mushrooms and Onions

Photo from Melissa's
Southern Style Kitchen

This recipe turned out better than I thought it would be. I think because I actually followed the recipe and I let the heavy cream cook down. 

At any rate, I used a NY Steak for this because I feel like sirloin needs to be cooked longer to make it more tender. A NY steak will be tender from the get go. 

I am still horrible at pan frying anything meat. In hindsight I wish I would have just grilled it then put it in the sauce. It was still fine, but I over cooked the meat. 

Smothered Steak Tips with Creamy Mushrooms and Onions

Recipe from Melissa's Southern Style Kitchen

Serves 8

Marinade:

• 2 1/2 lb top round or sirloin steak cubed
• 1/4 cup soy sauce
• 1 Tbsp brown sugar
• 2 tsp Montreal steak seasoning
• 1 green onion finely chopped
• 2 cloves garlic minced

Olive oil

1 lb portabella or cremini mushrooms sliced

1 large Vidalia onion sliced into thin wedges

1/2-1 tsp Montreal steak seasoning

1/4 tsp salt

1 sprig fresh thyme

1 cup heavy cream

Place the steak in a large plastic storage bag. Whisk together the soy sauce, brown sugar, steak seasoning, minced onion and garlic. Shake to coat. Marinate overnight in the refrigerator.

Prepare: Heat a few drizzles of oil in a large skillet over high heat. Remove the steak from the marinade and add to the pan. Discard the marinade.

Lower heat to medium high. Let steak sit to form a crust for a couple of minutes, then turn and repeat. Sauté the steak for around 4-5 minutes total or until your desired doneness and browned. Remove from the pan.

Add additional olive oil to the pan. Saute the mushrooms and onions for 5-7 minutes scraping any brown bits from the bottom of the pan. Season with an additional 1/2-1 tsp of steak seasoning salt and fresh thyme leaves. Adjust seasonings to your taste.

Once the mushrooms and onions have browned and the juices released add the cream to the pan.

Mix thoroughly, scraping any brown bits from the bottom of the pan. Return steak back to the pan cooking just until heated through.

Serve immediately over mashed potatoes or buttered rice.