Grassfed Sirloin Steak with Mushrooms and Onions

Ingredients 

• 1.5 - 2 lbs sirloin steak, about 1.5 inch thick 
• 8–16 oz mushrooms (cremini or button), sliced 
• 1 or 2 medium yellow onion, sliced 
• 2 tbsp high-smoke-point oil (such as avocado oil or tallow) 
• 2 tbsp unsalted butter 
• 1/2 cup organic, Biofarm Beef Broth (I would use our seasoned beef broth)
• 2 cloves garlic, minced 
• 1/2 tsp kosher salt, plus more to taste 
• 1/4 tsp fresh cracked black pepper, plus more to taste 
• Fresh chopped parsley for garnish (optional)

Instructions 

1. Prepare and Sear Steak: Pat the sirloin dry, season with salt and pepper, and let rest at room temperature. Heat oil in a skillet over medium-high heat and sear the steaks for 3–5 minutes per side for medium-rare. Remove steaks, cover loosely with foil, and let rest.
2. Sauté Vegetables: Reduce heat to medium, add oil and butter to the skillet. Sauté onions until softened, then add mushrooms and cook until golden brown.
3. Make Pan Sauce: Stir in garlic until fragrant. Pour in beef broth to deglaze the pan, scraping up browned bits, and simmer until slightly reduced.
4. Finish and Serve: Stir in the remaining butter and season the sauce. Slice the rested steak, top with the mushroom and onion sauce, and garnish with parsley if desired.