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© Meredith Corporation. All rights reserved. Used with permission.
Separate caps and stems from shiitake and oyster mushrooms. (Reserve stems to use in stock or discard.) Coarsely chop mushroom caps. Set aside.
Melt 1 tablespoon butter (or margarine) in a large skillet. Add onion; cook, covered, over medium-low heat for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook 3 to 5 minutes more or until golden. Remove onion using a slotted spoon; set aside.
Add mushrooms and the remaining 1 tablespoon butter (or margarine) to the pan. Cook and stir over medium-high heat for about 8 minutes or until mushrooms are tender and liquid has evaporated. Stir in onion, tomatoes, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat through.
Meanwhile, preheat broiler. Place meat on the unheated rack of a broiler pan. Sprinkle with salt and pepper. Broil 3 to 4 inches from heat for 12 to 14 minutes for medium rare (145°F) or 15 to 18 minutes for medium (160°F), turning once halfway through broiling. Spoon onion mixture over steaks.