Approximate cooking time: 40 minutes
Serves 4
Ingredients:
- 3 tablespoons Sans J gluten free soy sauce
- 2 tablespoons gluten free Worcestershire sauce
- 9 cloves garlic, minced, divided
- 2 pounds ranch (shoulder center cut) or sirloin steak
- Olive oil
- 2 tablespoons butter (optional)
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, sliced
- ¼ cup red wine
Directions:
- Combine the soy sauce, Worcestershire sauce, and 6 cloves of minced garlic in a large bowl. Add the steak and allow to marinate at room temperature for 30 minutes, or covered in the refrigerator overnight (bring to room temperature before cooking).
- Heat a little olive oil in a skillet (cast iron would be perfect) over high heat.
- Add the steak and cook about 8 minutes per side, depending on thickness, until the outside is nicely charred (not burnt) and the steak feels like a loose fist to the touch, or registers 125-130F on an instant read thermometer.
- Remove the steak from the pan and loosely tent with foil. Allow to rest.
- Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened.
- Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. Allow to simmer for a few minutes until liquid is mostly absorbed. Remove from the heat.
- Either serve the steaks individually topped with the sauteed onions and mushrooms or slice the steak and serve the onions and mushrooms on the side.
This recipe inspired in part or in whole from here.
Photo Credit: Katherine Martinelli
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