Red Arrow® - Natural flavor, pure and simple.™

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:

  1. Add the phosphate to the water as it is stirring on a stir plate. Allow the solution to become clear.
  2. Add the salt and allow to dissolve completely.
  3. Add the Red Arrow product and stir until combined.
  4. Add 15% marinade to 85% beef weight (100% beef weight = 454 grams).
  5. Vacuum tumble for 30 minutes. Set aside.

Dish Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Charcoal Grilled Steak Tips with Mushroom Onion Gravy