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Salisbury & Smothered Steak

Lynn's Sirloin Swiss Steak

1 tsp peanut or vegetable oil
1 sm sweet onion (such as Spanish or Vidalia), very thinly sliced
1 tsp minced garlic
1/2 tsp grated fresh ginger
1/2 lb shiitake mushrooms, sliced
1 1/2 tbl dry sherry, divided
1/3 cup chicken broth
1/8 cup teriyaki sauce
1/4 tsp cornstarch
1 x (3/4-pound) boneless beef loin top sirloin steak, about 1 inch thick
1/2 tsp salt
1/4 tsp freshly ground pepper

Heat oven to 350 F.
Heat oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add onion and cook 4 minutes, until softened and beginning to brown. Add garlic and ginger; cook 30 seconds, until fragrant. Add mushrooms and 1/2 tablespoon of the sherry. Cover and cook 3 minutes, until softened. Stir mushrooms, and cook, uncovered, 5 minutes more, until mushrooms are lightly browned.
Meanwhile, whisk together chicken broth, teriyaki sauce, remaining 1 Tbsp. sherry and cornstarch in a small bowl. Add to mushroom mixture and bring to a boil. Boil 30 seconds. Transfer to a bowl. Cover and keep warm. Wipe out skillet. Sprinkle steak with salt and pepper. Heat the skillet over medium-high heat 2 minutes, until very hot.
Add steak; cook 1-1/2 minutes per side, until browned. Transfer skillet to oven and bake steak 5 minutes. Remove skillet from oven, turn steak over and insert an instant-read meat thermometer on an angle into center of steak(temperature should register 140 degrees F for medium-rare). Transfer steak to a cutting board; let stand 5 minutes (temperature will increase to 145 F).
Slice steak; transfer to 2 serving plates and top with mushroom mixture.
Makes 2 servings.