STEAK TIPS WITH MUSHROOM-ONION GRAVY

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teak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. Our preferred brand of beef broth is Pacific. Serve over rice or egg noodles.

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  • 4

Ingredients

  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 1/2 pounds sirloin steak tips , trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
  • 1/4 ounce dried porcini mushrooms , rinsed well
  • 1 3/4 cups low-sodium beef broth (see note)
  • Table salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
  • 1 large onion , halved and sliced thin (about 1 1/2 cups)
  • 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
  • 1/2 teaspoon minced fresh thyme leaves
  • 4 teaspoons unbleached all-purpose flour
  • 1 tablespoon chopped fresh parsley leaves

Preparation

Step 1

1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. Meanwhile, cover porcini mushrooms with cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

3. Sprinkle meat with 1/2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1 cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, 3 to 5 minutes, turning beef over several times. Season with salt and pepper, sprinkle with parsley, and serve.

The Right Steak Tips

Steak tips (also called flap meat or sirloin tips) have a big beefy flavor and tender texture (when sliced properly against the grain) that make this cut one of our favorite inexpensive steaks. But since steak tips is a catch-all phrase for almost any type of beef cut into strips, it can be tricky to identify. The easiest way is to look at the grain: Flap meat has a large-grained texture that is distinct from other beef cuts, which tend to have a finer, tighter grain. And be sure to buy a whole steak, not strips or cubes.

Don't buy cubes...


...or strips.


Look for a whole "steak tip" steak with a large-grained texture.

RECIPE TESTING
Recipe Diagnosis: Steak Mistakes

1. PETITE PIECES
Beef cut into thin, too-small pieces results in dry, tough meat drowning in sauce.

2. LEAN MEAT
Lean cuts, such as round steak, turn leathery instead of tender.

3. BLAND GRAVY
Sauce made from processed ingredients such as canned cream of mushroom soup or ketchup has muffled meaty flavor with a bland, one-dimensional taste.

STEP-BY-STEP
Keys to Rich, Hearty Steak Tips with Gravy

1. MARINATE MEAT
Soaking steak tips in soy sauce and sugar boosts meaty flavor and browning.


2. CREATE MEAT FOND
Searing steak tips creates flavorful browned bits (find) that serve as base for rich gravy.


3. BUILD MORE FOND
Cooking mushrooms, then onions, until deeply caramelized in unwashed pan allows each to form extra layer of flavorful fond.

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