Easy Balsamic Glazed Steak Tips and Mushrooms (Recipe 50 of 150)

Friday nights in the Wraspir household was always steak night. Dad would often stop on the way home and get us steaks of some sort. T-bone, tritip, NY. It depended on what was on sale. 

Dad rarely marinated steaks. He was a purest when it came to his beef. He wanted just some seasoning be it a rub or just S&P and that was it. 

Friday nights are often steak night for me too. Thanks Dad. But unlike my dad, I like to marinate steaks. This marinade contains a lot of the common ingredients in most the steak marinades I make. The one difference was the Dijon mustard. And that little tsp of mustard really brightened up this marinade IMHO. I let the steak marinade for about 3 hours. 

I did not make the mushrooms. I swapped them out for green beans. But I followed the same recipe. 

And with this recipe I'm 1/3 of the way through my goal of 150 new recipes this year.

Easy Balsamic Glazed Steak Tips and Mushrooms

Recipe from The Kitchn

Serves 4

For the steak:

1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces

1/4 c tamari or soy sauce

2 T vegetable oil

2 T balsamic vinegar

1 T granulated sugar

2 cloves garlic, minced

1 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

For the mushrooms:

2 T vegetable oil

1 pound cremini mushrooms, halved or quartered if large

2 T balsamic vinegar

2 T unsalted butter

Coarsely chopped fresh parsley leaves, for garnish (optional)

Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.

Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high 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 (it'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, 3 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 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.

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