Beef in Fresh Rosemary Sauce with Mushrooms from Cupcakes and Crinoline
2 pounds boneless top sirloin steak, 3/4 to 1 inch thick
1 tablespoon olive oil
8 ounce package fresh mushrooms, sliced
1 cup chicken broth
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/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.