Any night that the family is all together is a special night but Sunday dinners are the day I like to really make something big and delicious. This dinner falls into that category. I served this hearty main dish with a side of my favorite mashed potatoes and used the rosemary sauce as a gravy. I added a small salad and a crusty fresh bread to round it all out.
2 pounds boneless top sirloin steak, 3/4 to 1 inch thick
1 tablespoon olive oil
8 ounce package fresh mushrooms, sliced
10 1/2 ounce can beef consomme
8 ounce can of tomato sauce
1/4 cup fresh parsley, chopped
1 1/2 teaspoon fresh rosemary, chopped
1 1/2 teaspoon balsamic vinegar
4 cloves garlic, minced
Place steak in a plastic zipping bag or in a marinade container.
Top with mushrooms and broth.
Refrigerate 3 hours turning and flipping every 30 minutes.
Remove steak from container reserving the marinade and mushrooms.
Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat. Add steak and cook 6 minutes or to desired degree of doneness turning halfway through. Remove steak from skillet; keep warm. Combine beef broth, tomato sauce, 2 tablespoons parsley and, rosemary, balsamic vinegar and minced garlic to a large pot and bring to a boil.
Cook until reduced about 15 minutes, stirring frequently.
Thinly slice steak on the diagonal across the grain and serve spooning sauce over steak.
Garnish with parsley if desired.
This would be great served with some homemade peach hand pies
or some nice and moist chocolate avocado cupcakes.
Do you have a favorite Sunday dinner? I would love to hear about it!
Thanks so much for stopping by and have an amazing day.