Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons canola oil
  • 4 ounces white mushrooms (sliced)
  • 1 onion (small, sliced thinly)
  • 1 tablespoon balsamic vinegar
  • 1 cup beef broth (fat-free, low sodium)
  • 1 tablespoon cornstarch
  • 1 pound New York strip (prefer thinly sliced, recommend grass-fed beef)
  • 1/2 teaspoon black pepper
  • kosher or sea salt (to taste)

Instruction

  • Add 1 tablespoon canola oil to a medium skillet, turn to medium-low heat and sauté mushrooms and onions. Sauté until onions are caramelized, about 20 minutes. Add cornstarch to skillet, stir to combine. Add balsamic vinegar and broth, stir and simmer until thickened. Add black pepper and salt to taste.
  • While sautéing onions and mushrooms, salt and pepper steaks, add remaining canola oil to a large skillet, heat to medium-high heat and sear steaks on both sides until browned, about 8-10 minutes. Place steaks on a serving platter and top with gravy.