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Here's what you do |
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Heat 1/2 of the olive oil in a medium to large size cast iron frying pan.
Add the vegetables and stir fry until tender, remove from pan and set aside and add a pinch of salt and pepper.
With pan still hot on a medium heat add remaining oil and striploin steaks and cook to your desired doneness.
Remove from pan and let sit for 5 minutes to absorb juices.
Turn pan down to low and add beef broth to deglaze the pan, add water,crushed tomatoes, mustard and butter.
Add salt and pepper if you need (optional).
Stir for 1-2 minutes.
Remove pan from heat and pour sauce into dipping bowls.
Trim fat from steak and slice into thin strips.
Arrange vegetables on plate with the beef and dip into sauce or pour it over the vegetables and steak.
Very tasty, enjoy with mashed potatoes and garlic bread if you wish. |
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Here's what you need |
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2 striploin steaks,
3-4 tablespoons of olive oil,
1 small chopped onion,
1 green pepper chopped,
6-8 medium mushrooms,
1/2 can beef broth,
1/4 cup water,
4 tablespoons canned crushed tomatoes,
1 teaspoon mustard,
salt and pepper to taste,
teaspoon of butter
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