- 2 LB sirloin steak tips (trimmed and cut into 1½” pieces)
- Salt and pepper
- ¼ C vegetable oil
- 1 LB white mushroomss (trimmed and sliced ¼” thick)
- 1 LG onion (halved and sliced thin)
- 2 garlic cloves (minced)
- 2 TSP tomato paste
- ¼ TSP fresh thyme (minced) (or ¼ TSP dried)
- 3 TBS all-purpose flour
- 1¾ cups beef broth
- 1 TBS Worcestershire sauce
- 1 TBS chopped fresh parsley
- 2 TSP red wine vinegar
- 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.
- 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.
- 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.
- 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.
- 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.
Yields 4 servings.