This is a great recipe for a work/school night. I had dinner ready in under an hour tonight, and it was lick-your-plate yummy. This is another recipe that calls for 1 cup of dark beer, so buy the big bottle and sip the rest of the bottle while you cook.
1 t dry mustard
1 t brown sugar
1/2 t dried thyme
1/2 t ground ginger
1/2 t paprika
1 1/2 pounds sirloin tip steaks
1/2 pound fresh mushrooms, preferably half shiitakes and half crimini
2 T olive oil
2 T unsalted butter
4 scallions, thinly sliced, white and light green parts separated from dark green, but using both
1 c dark ale or porter, such as Guinness
2 t Worcestershire sauce
Mix the mustard, brown sugar, thyme, ginger, paprika and 1 t salt in a large bowl until well combined. Add steaks and toss until well coated.
Remove and discard stems from shiitakes, if using, and trim stem ends from the crimini. Wipe all mushrooms clean and slice 1/4" thick.
Heat oil in a large skillet over medium-high heat. When oil is shimmering , add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with remaining steaks.
Reduce heat to medium, and 1 T butter to the pan, and let melt. Add the mushroom and scallion whites. Cook, stirring occasionally until mushrooms soften and begin to brown, 4 to 6 minutes. Pour in beer and Worcestershire sauce. Scrape bottom of the pan, and raise heat to medium, bring to a boil and cook uncovered until liquid is reduced by half, about 4 minutes.
Return steak and any accumulated juices to the pan, cover tightly with lid and reduce heat to low simmer. Braise, turning the steaks after 8 minutes, until tender and cooked through, about 14 minutes total. Transfer steaks to plate or serving platter.
Cut the remaining 1T butter into four pieces and swirl them into the sauce. Stir in the scallion greens. Serve steak topped with sauce, along with mashed potatoes and steamed broccoli.