Although I typically despise Mondays, today could not come soon enough. I actually had a pretty terrible weekend.
It all started off well. I was going to go to the grocery store and decided to stop by my kryptonite (Ulta) beforehand. Did that, spent way too much money, then went across the street to get groceries. When I got back to my car, it wouldn’t start. Ugh.
Darned battery. I thought. My car battery is 3 years old, and anything entering the toddler years on batteries here in Oklahoma means they won’t last long because of the horrific heat in the summers and plummeting cold in the winters.
I finally got it to start and took it to a battery place. They tested it and said it was weak, but shouldn’t need replacing. I opted to get a new battery anyway, knowing it wouldn’t last much longer. They put the new one in and I put the key in my ignition and…it won’t start.
So it wasn’t the battery. Great.
I finally get it to start and take it to the mechanic. $458 later and a bunch of words I don’t know and it’s running like a dream again. However, before I could get my car back over the weekend, I was almost bedridden with a hellacious case of lower back pain. At some points I felt like vomiting it hurt so bad! I’m not sure what is going on but the pain comes along off and on throughout the day.
Want to hear something creepy, too? I took my car to Firestone because it was close to where I was. I have NEVER been to a Firestone before. They ask for my number, I give it to them, and they rattle off my name and make of my car. How is that possible?! And just now I got an email from them asking about how my service was. I NEVER GAVE THEM MY EMAIL. How creepy is that?!
Anyway, you don’t want to hear about my less than stellar weekend, you came here for FOOD…and have I got a doozy for you today. Not only is this meal cheap, it goes from stovetop to plate in no time—and will fill you up real nice. I’m talking one of my faves here: steak tips. When I lived in Abilene, I used to order the steak tips and rice from a delivery steak restaurant (yeah, you heard that right—DELIVERY STEAK. It is Texas, so it makes sense) all the time. I love the bite-size pieces in the light brown gravy mixed with rice. This is one of my top 10 dinners.
Trying to make it keto-friendly was easy. I foregoed the brown gravy and went with a garlic-infused butter instead. And by garlic-infused, I mean I cooked the garlic in butter and then dumped the steak pieces on top to cook. It came out 100% excellent that way.
Make sure you take out all the steak when you’re done cooking it before you add the mushrooms. You want the mushrooms to kind of caramelize on the bottom, so they need to be by themselves in the pan. You also don’t want to crowd the pan, that’s why using 2-3 cups of quartered baby portobellos fits the recipe perfectly. Put the mushrooms in the melted butter and then wait for a good 3-4 minutes before flipping them. You get this nice, orangey-brown crispiness that makes the mushroom flavor really shine.
I served these steak tips with the green bean salad I shared with you yesterday for a complete meal. Rice would be a good side dish if you aren’t on a keto or low-carb diet, or mashed potatoes. God, I do miss mashed potatoes…
Garlic Butter Steak Tips with Mushrooms
Tender steak tips in a garlic butter sauce with baby portobello mushrooms.
Ingredients
- 2 lbs. skirt or flat iron steak, cut into cubes
- 6 TBS. butter
- 2 cloves garlic, minced
- 2-3 cups quartered baby portobello mushrooms
- salt & pepper
Directions
- Season steak cubes with salt and pepper. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and saute until fragrant, about 1-2 minutes.
- Add steak and cook about 2 minutes per side, being careful not to overcook (should still be pink in the middle). Remove from steak from skillet and to a plate.
- Melt 2 more tablespoons butter in skillet over medium high heat, scraping brown bits from the bottom of the pan. Add mushrooms and let cook for 3-4 minutes on one side before sauteing or flipping over. Continue to cook for 2-3 more minutes until browned and tender. Add steak back to pan and remaining 2 tablespoons butter. Saute until butter is melted and everything is well coated.
Step-By-Step Instructions
Season steak cubes with salt and pepper.
Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and saute until fragrant, about 1-2 minutes.
Add steak and cook about 2 minutes per side, being careful not to overcook (should still be pink in the middle). Remove from steak from skillet and to a plate.
Melt 2 more tablespoons butter in skillet over medium high heat, scraping brown bits from the bottom of the pan. Add mushrooms and let cook for 3-4 minutes on one side before sauteing or flipping over. Continue to cook for 2-3 more minutes until browned and tender. Add steak back to pan and remaining 2 tablespoons butter. Saute until butter is melted and everything is well coated.
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