Flat-Iron Steak Tips & Veggies

 

I really enjoy eating out for a change of pace and it has become a welcome luxury.  Since it’s not something I do a lot given today’s economy, I’ve become pretty choosey.  Normally, I like to order something I would not fix at home.  Recently though, I ordered steak tips at a local restaurant.  I have to admit the entire dish was delicious, but it had one major flaw.  It was too salty.  I have to wonder when we began to rely on salt to flavor everything.  As you know from my recipes, I don’t use it a lot.  Once you make this choice, the salt content in food becomes very noticeable.  Of course, I decided to revamp the restaurant dish into my on version.  You’ll notice that I do not have salt listed as an ingredient.  This is because there’s plenty of sodium in the other ingredients.  When all was said and done, it could have used  a dash, but I definitely felt healthier.  At the end of the day, I’d rather add some salt at the table than to serve a salty dish!

Flat-Iron Steak Tips & Veggies

1 – 2 lb flat iron steak (or sirloin) cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons teriyaki sauce

1 tablespoon Worchestershire sauce

2 tablespoons olive oil

1 tablespoon Mrs.. Dash original flavor

2 tablespoons apple cider vinegar

1 large onion, sliced

2 cups fresh Monterey mushrooms, sliced

1 tablespoon butter

1 tablespoon olive oil

1 pkg (16 oz) frozen broccoli, carrot, cauliflower mix (cooked to package directions)

Combine steak, garlic, teriyaki sauce, Worchestershire sauce, olive oil, Mrs.. Dash, and vinegar in a zip lock bag.  Marinate for 1 hour. 

In a large sauce pan, heat butter and remaining olive oil over medium high heat.  Add mushrooms & cook until slightly browned.  Remove mushrooms from pan and set aside.  Add onions to pan and cook until tender.  Remove from pan.  Add a bit more oil to the pan, if necessary.  Remove steak from marinade & add to pan.  Cook over medium high heat until medium rare (or to own taste).  Add onions, mushrooms, and vegetables to pan along with 1/2 cup water.  Continue to cook, scraping bottom of pan to make your ‘gravy’.  Add salt & pepper to taste.  Serve over rice, if desired.

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