This recipe is pretty lean but to make this meal even leaner you can cut out the butter. My husband loves this with steak sauce. I love it with Greek yogurt mixed with some minced garlic and chopped fresh parsley.
Now, let me give you some options on how I have cooked the steak for this recipe. Sometimes I grill the whole steak and slice it thinly after it’s cooked.
I also have sliced the steak into thin strips and grilled the individual pieces. The cast-iron skillet is my favorite! I always throw the steak in the freezer for about an hour before slicing. It is much easier to slice a firm piece of meat.
1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided
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