Cast Iron Steak Tips with Mushroom-Onion Gravy

SERVES Serves 4

TIME 1 hour

WHY THIS RECIPE WORKS

Steak tips smothered with mushroom and onion gravy is a classic combination. But this dish is too often plagued by chewy, overcooked beef, bland gravy, and prefab ingredients like canned cream of mushroom soup. We wanted tender, meaty steak and full-flavored gravy, enriched by fresh mushrooms and onions, and we wanted to do it all in one pan, so naturally we turned to our cast-iron skillet. We started by searing the meat in batches, creating flavorful browning and fond without overcrowding the pan. After removing the meat from the skillet, we added our mushrooms and onions, covered them, and let the mushrooms release their liquid. We then cooked off the liquid, scraping up all the flavorful browned bits the beef left behind and concentrating the mushroom flavor. We finished our gravy by adding savory garlic, tomato paste, thyme, and Worcestershire sauce. Allowing the meat to finish cooking in the gravy blended the flavors and built depth. A touch of fresh parsley and bright red wine vinegar added at the very end rounded out the dish. Steak tips smothered with mushroom and onion gravy is a classic combination. But this dish is too often plagued by chewy, overcooked beef, bland gravy, and prefab ingredients like canned cream of mushroom soup. We wanted tender, meaty steak and full-flavored gravy, enriched by fresh mushrooms and onions, and we wanted to do it all in one pan, so naturally we turned to our cast-iron skillet. We started by searing the meat in batches, creating flavorful browning and fond without overcrowding the pan. After removing the meat from the skillet, we added our mushrooms and onions, covered them, and let the mushrooms release their liquid. We then cooked off the liquid, scraping up all the flavorful browned bits the beef left behind and concentrating the mushroom flavor. We finished our gravy by adding savory garlic, tomato paste, thyme, and Worcestershire sauce. Allowing the meat to finish cooking in the gravy blended the flavors and built depth. A touch of fresh parsley and bright red wine vinegar added at the very end rounded out the dish.

2 pounds sirloin steak tips, trimmed and cut into 1 ½-inch pieces

Salt and pepper

¼ cup vegetable oil

1 pound white mushrooms s, trimmed and sliced ¼ inch thick

1 large onion, halved and sliced thin

2 garlic cloves, minced

2 teaspoons tomato paste

¼ teaspoon minced fresh thyme or ¼ teaspoon dried

3 tablespoons all-purpose flour

1 ¾ cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

2 teaspoons red wine vinegar

note: BEFORE YOU BEGIN

Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.

Directions at americastestkitchen.com

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