Smothered Steak Tips With Creamy Mushrooms And Onions

• Meat

  • 2 1/2 tsp Montreal steak seasoning
  • 2 1/2 lb Top round or sirloin steak

• Produce

  • 2 cloves Garlic
  • 1 Green onion
  • 1 lb Portabella or cremini mushrooms
  • 1 sprig Thyme, fresh
  • 1 Vidalia onion, large

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2½ lb top round or sirloin steak, cubed
• ¼ cup soy sauce
• 1 Tbsp brown sugar
• 2 tsp Montreal steak seasoning
• 1 green onion, finely chopped
• 2 cloves of garlic, minced
• Olive oil
• 1 lb portabella or cremini mushrooms, sliced
• 1 large Vidalia onion, sliced into thin wedges
• ½-1 tsp Montreal steak seasoning
• ¼ tsp salt
• 1 sprig fresh thyme
• 1 cup heavy cream

Directions

• Place the steak in a large plastic storage bag. Whisk together the soy sauce, brown sugar, steak seasoning, minced onion and garlic. Shake to coat. Marinate overnight in the refrigerator.
• To prepare, heat a few drizzles of oil in a large skillet. Remove the steak from the marinade and add to the pan. Discard the marinade.
• Saute the steak for around 5 minutes or until your desired doneness and browned. Remove from the pan.
• Add additional olive oil to the pan. Saute the mushrooms and onions for 5-7 minutes scraping any brown bits from the bottom of the pan. Season with an additional ½-1 tsp of steak seasoning salt and fresh thyme leaves. Adjust seasonings to your taste.
• After the mushrooms and onions have browned and the juices released have evaporated add the cream.
• Mix thoroughly and add the steak back to the pan cooking just until heated through.
• Serve immediately over mashed potatoes or buttered rice.