Shelly's Recipe

SKILLET STEAK WITH MUSHROOMS AND ONION

Category: Beef

1 tbsp peanut or vegetable oil
1 medium sweet onion (such as Spanish or Vidalia), very thinly sliced
2 tsp minced garlic
1 tsp grated fresh ginger
1 lbs shiitake mushrooms, sliced
3 tbsp dry sherry, divided
2/3 cup chicken broth
1/4 cup teriyaki sauce
1/2 tsp cornstarch
1 (1 1/2 lbs) boneless beef loin top sirloin steak, about 1 inch thick
1 tsp salt
1/2 tsp freshly ground pepper

Heat oven to 350. Heat oil in a 12” 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 tbsp 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 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 for medium-rare). Transfer steak to a cutting board; let stand 5 minutes (temperature will increase to 145). Slice steak; transfer to 4 serving plates and top with mushroom mixture. Serves 4