About
Some meals are more memorable than others. With the grill fired up, Homestyle Sirloin Tip Steak will be one of those you'll want on the replay list. When the (preferably locally butchered) sirloin tip steaks are grill-marked to perfection, the next best thing is topping them with the savory, mushroom-and-Burgundy-wine-infused sauce that even your go-to steakhouse would be jealous of. It's good to be home when Homestyle Sirloin Tip Steak is on the table. It's a meal you'll ultimately never forget!
Ingredients
- vegetable oil, to taste, for oiling the grill grates
- 1/4 cup butter
- 1 shallot, finely chopped
- 4 (3-ounce) portobello mushroom caps, sliced
- 2 (14.5-ounce) cans beef broth
- 3 cups Burgundy red wine
- 2 1/2 pounds sirloin tip steaks, uncut
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
Step 1 -Preheat the grill to medium-high heat, then use the vegetable oil to coat the grill grates.
Step 2 -In a large skillet over medium-high heat, melt the butter.
Step 3 -Add the shallots to the melted butter and sauté, stirring frequently, until they are transparent.
Step 4 -Stir the mushroom slices into the shallots, cover the skillet, and cook until the mushrooms have darkened, about 5 minutes.
Step 5 -Transfer the mushroom mixture to a plate and keep it warm.
Step 6 -In the same skillet over high heat, add 1 can of the beef broth and the red wine and bring to a boil, stirring frequently.
Step 7 -Cook the sauce mixture until it is reduced by a third.
Step 8 -While the sauce mixture is cooking, add the steaks to the prepared grill and cook until they reach an internal temperature of at least 135 degrees F for medium-rare doneness.
Step 9 -Transfer the grilled steaks to a large platter and let them rest, about 5 minutes.
Step 10 -Add the remaining beef broth and the garlic to the reduced sauce mixture and bring it to a boil, stirring frequently.
Step 11 -Cook the sauce until it reaches a similar consistency to an au jus, about 5-10 minutes.
Step 12 -Slowly add the flour to the sauce and cook, stirring constantly, until it reaches the desired thickness. You may not need all of the flour.
Step 13 -Add the mushroom mixture, the salt, and the black pepper to the sauce and cook, stirring occasionally, until it is heated through.
Step 14 -Serve the steaks topped with the mushroom sauce.
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