Herb-Marinated Sirloin Tip Steaks with Mushroom Sauce

Did you know I'm in grad school? Yep, I'm taking 12 units (3 classes) towards a Masters Degree in Education, while continuing to work as a full time teacher. I'm stressed and feel like I'm buried under homework, but I'm also really glad I decided to persue another degree. What does this all mean to you, my dear readers? Well, one, it answers the question of why I've been slacking on my blog; I'm not cooking as much, and when I am, it's usually nothing special.

I'm attending classes at Cal Poly Pomona, which has an excellent teacher preparation program, but it's really known as an engineering and agriculture school. They have a whole program dedicated to the meat sciences, including breaking down sides of beef and making their own sausages! If I could cram a few more hours into my day, I'd love to take some of those classes...and maybe some classes in the Restaurant and Hospitality program. And a photography course or two. Sorry, birdwalk.

Anyway, I recently decided to check out the campus farmstore after tasting the Meat Sciences original "Broncowurst" and discovered they sell free-range, grass-fed, organic cuts of beef. Ever since the husband and I watched Food Inc. we've eaten less red meat and have been interested in buying more humanely treated meat when we can, which isn't always easy to do. Well, here was a whole freezer section of meat that fit that criteria, so I grabbed a package of sirloin tip steaks and headed home.

A quick search on Google informed me that this is a tougher cut of meat, and isn't the same thing as a sirloin steak. The websites I looked over highly recommended marinating the cut for several hours before cooking to produce a more tender entree. I also cooked up a mushroom sauce to top the dish, which tasted very similar to the mushroom sauce at Henry's Pacific Grill. Yum.

The husband and I both loved this dinner and can't wait to make it again. The marinade was definitely the right way to go; the meat was tender and incredibly flavorful.



Herb-Marinated Sirloin Tip Steaks with Mushroom Sauce
Source: marinade adapted from Grass Fed Beef 101, Mushroom Sauce adapted from My Recipes
Printable Recipe

Marinade Ingredients
2 sirloin tip steaks (about 2 pounds total)
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup balsamic
2 cloves garlic minced
1 teaspoon salt
1 Tablespoon pepper
4 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 teaspoon honey

Mushroom Sauce Ingredients
1 cup thinly sliced shallots (about 2 shallots)
1 clove garlic, minced
1/2 pound baby bella mushrooms, stems removed, rinsed, thinly sliced
pinch salt
1 cup beef broth
1/3 cup dry white wine
1 Tablespoon balsamic vinegar
1 Tablespoon butter
1 cup green onions, minced

Directions
Combine all of the marinade ingredients, except for the beef, in a medium bowl and whisk together. Place the steaks in a glass bowl or pie pan and pour the marinade over the top. Cover with plastic wrap and marinated in the refrigerator for 4-6 hours, turning the mean occasionally.

Heat a non-stick pan over medium-high heat and spray with cooking spray. Sautee the shallots and garlic for 2 minutes, just until the shallots begin to soften and turn translucent. Add the mushrooms and sautee for 4 minutes. Sprinkle with salt after about two minutes.

Add the broth, wine, vinegar, and butter. Bring to a boil, then reduce heat to medium and simmer for 6 minutes. Sauce will reduce. Add in the minced green onions and cook another 2 minutes. Turn heat to low and keep warm while steaks cook.

Heat a broiler to high and line the broiler pan with foil. Spray with non-stick spray and set the marinated steaks on the foil. Discard the remaining marinade.

Broiler for 4 minutes, then flip steaks and broil for another 3-4 minutes, depending on your desired level of doneness.

Plate and spoon the mushroom sauce over the top. Serve immediately.