Ingredients:

  • 1.5 lbs (680g) sirloin steak tips, cut into 1-inch pieces
  • 2 tablespoons (30 ml) olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried Italian seasoning
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper, freshly ground
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1 lb (450g) cremini mushrooms, sliced
  • 2 tablespoons (30g) unsalted butter
  • ¼ cup (60 ml) balsamic vinegar
  • 1 tablespoon (15ml) brown sugar, packed
  • 1 tablespoon (15 ml) soy sauce, low sodium
  • 1 teaspoon (5ml) Dijon mustard
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a mixing bowl, combine steak tips, olive oil, garlic, Italian seasoning, salt, and pepper. Toss to coat and let marinate in the refrigerator for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until tender and browned, about 5-7 minutes. Remove mushrooms from the skillet and set aside.
  3. In the same skillet, melt butter over medium-high heat. Add the marinated steak tips in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side for medium-rare, adjusting time based on desired doneness.
  4. Reduce the heat to medium. Add balsamic vinegar, brown sugar, soy sauce, and Dijon mustard to the skillet. Stir constantly, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce has thickened and reduced by about half, about 3-5 minutes.
  5. Add the sautéed mushrooms back to the skillet with the steak tips and balsamic glaze. Toss to coat everything evenly. Cook for another minute or two until heated through.
  6. Garnish with fresh parsley and serve immediately.