Oven-Finished Sirloin with Mushroom-Onion Gravy & Sautéed Green Beans

Simple, dependable, and very “family dinner”: oven-finished sirloin with a garlicky mushroom pan gravy (no cream needed), plus fast-sautéed green beans. Cozy winter produce, big flavor, and the sauce helps picky eaters.

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Ingredients

Choice Petite Sirloin Beef Steak (sale) 1 lb total (2 small steaks, about 8 oz each raw) $7.99/lb sale (regular $11.99)
Kroger® Trimmed Green Beans (32 oz) 12–14 oz green beans, trimmed $6.00
Kroger® Sliced White Mushrooms (8 oz) 8 oz mushrooms, sliced $2.49
Simple Truth Organic® Yellow Onion (2 lb bag) 1/2 medium onion, finely sliced $2.99
Garlic 2 cloves, minced $0.69 each
Simple Truth Organic® Fat Free Chicken Broth (sale) 1 cup $2.00 (regular $2.19)
Butter 1 Tbsp
Olive oil 2 Tbsp (divided)
Flour (or cornstarch) 1 1/2 tsp flour (or 1 tsp cornstarch) for thickening
Parsley (optional) 1 Tbsp chopped $1.29
Kosher salt & black pepper To taste

Instructions

Heat the oven to 425°F. Place an oven-safe skillet (cast iron is ideal) in the oven to preheat 5 minutes, or heat the skillet on the stove until very hot.
Prep: trim 12–14 oz green beans. Slice 8 oz mushrooms. Thinly slice 1/2 onion. Mince 2 garlic cloves. Measure 1 cup chicken broth.
Season steaks: pat dry 1 lb petite sirloin (2 steaks). Season all over with 1 tsp kosher salt total and black pepper.
Sear + oven-finish (oven method): carefully remove hot skillet, set over high heat, add 1 Tbsp olive oil, and sear steaks 2 minutes per side. Transfer skillet to the 425°F oven and roast 4–7 minutes depending on thickness to 125–130°F (medium-rare) or 135–140°F (medium). Move steaks to a plate and rest 5–8 minutes.
Cook green beans (stove): while steaks rest, heat a second skillet over medium-high with 1 Tbsp olive oil. Add green beans and 1/4 tsp kosher salt; sauté 6–8 minutes until crisp-tender and browned in spots. Add a splash of water (1–2 Tbsp) and cover 1 minute if you want them softer. Pepper to taste.
Make mushroom-onion gravy (same steak skillet on stove): set the steak skillet over medium heat. Add 1 Tbsp butter. Add sliced mushrooms and sliced onion with a pinch of salt; cook 6–8 minutes until mushrooms brown and onions soften. Add minced garlic and cook 20 seconds.
Thicken: sprinkle 1 1/2 tsp flour over the mushrooms/onion; stir 30 seconds. Slowly pour in 1 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until lightly thickened. Taste and season with salt/pepper. Stir in 1 Tbsp chopped parsley (optional).
Serve: slice steaks (or serve whole) and spoon mushroom gravy over top. Serve with sautéed green beans on the side. (Steak can be served plain for kids; gravy is optional.)

Health notes: ~600–680 calories per adult. Healthiness: Moderately healthy—high protein; mushrooms and green beans add fiber and micronutrients; gravy is lighter than cream sauces.

Drink pairing: Mushrooms add earthy umami—perfect for Pinot Noir (especially from the Pacific Northwest) or a lighter Washington Cabernet Franc. Local pick: Erath Pinot Noir (often widely available in the PNW) or a WA Cab Franc from Columbia Valley producers.

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