Skillet Steak with Mushrooms and Onion
Source of Recipe
Aunt Saunny
1 tablespoon peanut or vegetable oil
1 medium sweet onion (such as Spanish or Vidalia), very thinly sliced
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 pound shiitake mushrooms, sliced
3 tablespoons dry sherry, divided
2/3 cup chicken broth
1/4 cup teriyaki sauce
1/2 teaspoon cornstarch
1 (1 & 1/2-pound) boneless beef loin top sirloin steak, about 1 inch thick
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat oven to 350°F.
Heat oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add onion and cook 4 minutes, until softened and beginning to brown. Add garlic and ginger; cook 30 seconds, until fragrant. Add mushrooms and 1 tablespoon of the sherry. Cover and cook 3 minutes, until softened. Stir mushrooms, and cook, uncovered, 5 minutes more, until mushrooms are lightly browned.
Meanwhile, whisk together chicken broth, teriyaki sauce, remaining 2 Tbsp. sherry and cornstarch in a small bowl. Add to mushroom mixture and bring to a boil. Boil 30 seconds. Transfer to a bowl. Cover and keep warm. Wipe out skillet. Sprinkle steak with salt and pepper. Heat the skillet over medium-high heat 2 minutes, until very hot.
Add steak; cook 1-1/2 minutes per side, until browned. Transfer skillet to oven and bake steak 5 minutes. Remove skillet from oven, turn steak over and insert an instant-read meat thermometer on an angle into center of steak(temperature should register 140 degrees F for medium-rare). Transfer steak to a cutting board; let stand 5 minutes (temperature will increase to 145°F).
Slice steak; transfer to 4 serving plates and top with mushroom mixture. Makes 4 servings.
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