Charcoal Grilled Steak Tips with Mushroom Onion Gravy
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Nat Charcoal Grill RA17028 | 0.75% | Nat Charcoal Grill RA17028 adds a balance of the topical notes of sear, char and roast, coupled with an extremely meaty, savory backbone. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| Water | 32.10 | 2.01 | 910.00 | 91.00 |
| Salt | 2.12 | 0.13 | 60.00 | 6.00 |
| Phosphate | 1.06 | 0.07 | 30.00 | 3.00 |
| Vegetable Oil | 1.54 | 0.10 | 43.80 | 4.38 |
| Sliced White Mushrooms | 16.23 | 1.01 | 460.00 | 46.00 |
| Thinly Sliced Onion | 7.16 | 0.45 | 203.00 | 20.30 |
| Minced Garlic Cloves | 0.18 | 0.01 | 5.00 | 0.50 |
| Tomato Paste | 0.21 | 0.01 | 6.00 | 0.60 |
| Dried Thyme | 0.01 | 0.00 | 0.20 | 0.02 |
| Flour | 0.28 | 0.02 | 8.00 | 0.80 |
| Beef Broth | 8.61 | 0.54 | 244.00 | 24.40 |
| Worcestershire Sauce | 0.88 | 0.06 | 25.00 | 2.50 |
| Red Wine Vinegar | 0.18 | 0.01 | 5.00 | 0.50 |
| TOTALS | 70.56 | 4.42 | 2000 | 200% |
Preparation
Marinade Preparation:
- Add the phosphate to the water as it is stirring on a stir plate. Allow the solution to become clear.
- Add the salt and allow to dissolve completely.
- Add the Red Arrow product and stir until combined.
- Add 15% marinade to 85% beef weight (100% beef weight = 454 grams).
- Vacuum tumble for 30 minutes. Set aside.
Dish Preparation:
- Add about 14 grams oil to a large skillet and heat until just smoking. Brown hallf of charcoal grill marinated steak tips on all sides; remove from skillet and place on a plate. Repeat with 14 grams oil and remaining steak tips; remove from skillet and add to the plate of reserved steak tips.
- Add remaining oil to skillet and heat over medium heat. Add mushrooms, onion and a pinch of salt. Cover, and cook, stirring occasionally, until the mushrooms have released all their liquid, about 5 minutes. Uncover and continue cooking until vegetables begin to brown, about 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; stir until sauce is smooth.
- Bring gravy to a simmer; stir in browned beef and any accumulated juices. Reduce heat to low and simmer, stirring occasionally, until beef registers 130 to 135 degrees. Remove from heat and stir in vinegar.
