SKILLET STEAK WITH MUSHROOMS AND ONION

[Jean Marie]

SKILLET STEAK WITH MUSHROOMS AND ONION:

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


Directions:
1. Heat oven to 350. Heat oil in a 12â?? nonstick ovenproof skillet over medium-high heat.
2. Add onion and cook 4 minutes, until softened and beginning to brown.
3. Add garlic and ginger; cook 30 seconds, until fragrant.
4. Add mushrooms and 1 tbsp of the sherry.
5. Cover and cook 3 minutes, until softened. Stir mushrooms, and cook, uncovered, 5 minutes more, until
mushrooms are lightly browned.
6. Meanwhile, whisk together broth, teriyaki sauce, remaining 2 tbsp sherry and cornstarch in a small bowl
7. Add to mushroom mixture and bring to a boil, for 30 seconds.
Then transfer to a bowl and cover and keep warm.
8. Wipe out skillet.
9. Sprinkle steak with salt and pepper. While heating the skillet over medium-high heat 2 minutes,
until very hot.
10. Add steak; cook 1 1/2 minutes per side, until browned. Transfer skillet to oven and bake steak 5 minutes.
11. Remove skillet from oven when done to your liking.
12. Transfer steak to a cutting board; let stand 5 minutes then slice steak.
transfer to 4 serving plates and top with mushroom mixture.

*Serves 4