Cast Iron Steak Tips with Mushroom-Onion Gravy

Why This Recipe Works

Steak tips smothered with mushroom and onion gravy is a classic combination. But this dish is too often plagued by chewy, overcooked beef, bland gravy, and prefab ingredients like canned cream of mushroom soup. We wanted tender, meaty steak and full-flavored gravy, enriched by fresh mushrooms and onions, and we wanted to do it all in one pan, so naturally we turned to our cast-iron skillet. We started by searing the meat in batches, creating flavorful browning and fond without overcrowding the pan. After removing the meat from the skillet, we added our mushrooms and onions, covered them, and let the mushrooms release their liquid. We then cooked off the liquid, scraping up all the flavorful browned bits the beef left behind and concentrating the mushroom flavor. We finished our gravy by adding savory garlic, tomato paste, thyme, and Worcestershire sauce. Allowing the meat to finish cooking in the gravy blended the flavors and built depth. A touch of fresh parsley and bright red wine vinegar added at the very end rounded out the dish.


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2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces
Salt and pepper
¼ cup vegetable oil
1 pound white mushrooms s, trimmed and sliced 1/4 inch thick
1 large onion, halved and sliced thin
2 garlic cloves, minced
2 teaspoons tomato paste
¼ teaspoon minced fresh thyme or 1/4 teaspoon dried
3 tablespoons all-purpose flour
1 ¾ cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
2 teaspoons red wine vinegar
Nutritional Information


Per Serving (Serves 4)

  • Calories 695
  • Cholesterol 176 mg
  • Fat 46 g
  • Sodium 1199 mg
  • Saturated 14 g
  • Carbs 15 g
  • Trans 0 g
  • Dietary Fiber 2 g
  • Monounsaturated 23 g
  • Sugar 5 g
  • Polyunsaturated 3 g
  • Protein 52 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 4

Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.

1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, pat steak tips dry with paper towels and season with salt and pepper.

2. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium heat; turn off oven. Being careful of hot skillet handle, add 2 tablespoons oil and heat until just smoking. Brown half of steak tips on all sides, 6 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining steak tips; transfer to bowl.

3. Add remaining 1 tablespoon oil to fat left in skillet and heat over medium heat until shimmering. Add mushrooms, onion, and ¼ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released all their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and vegetables begin to brown, 4 to 6 minutes.

4. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth and Worcestershire, scraping up any browned bits and smoothing out any lumps.

5. Bring gravy to simmer, then stir in browned beef and any accumulated juices. Reduce heat to medium-low and simmer, stirring occasionally, until beef registers 130 to 135 degrees (for medium), 3 to 5 minutes. Off heat, stir in parsley and vinegar and season with salt and pepper to taste. Serve.