Ingredients

• 0.25 cups coconut aminos or light soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Combine coconut aminos, red wine vinegar, 1 tablespoon olive oil, salt, and pepper in a large resealable plastic bag. Seal the bag and gently squeeze ingredients to mix.
2. 2 Add steak pieces to marinade, squeeze the air out, and seal. Gently move steak pieces around inside the bag to coat with marinade. Refrigerate at least 15 to 20 minutes, but no longer than 1 hour.
3. 3 Meanwhile, melt 2 tablespoons butter in a microwave-safe dish, stir in minced garlic, and set aside. Drain marinade from steak pieces and gently blot with paper towels.
4. 4 Heat remaining butter over medium-high heat in a large skillet. When butter is sizzling, add steak pieces in a single layer and sear until browned, 1 to 2 minutes per side. Brown in 2 batches, if needed. Remove steak from skillet to a plate and tent with foil; set aside to rest.
5. 5 Add mushrooms and onions to the same skillet. Stir frequently until mushrooms and onions begin to pick up some color, about 2 minutes. Add about 2 tablespoons water, if skillet seems dry, and turn heat down to medium.
6. 6 Add garlic butter to the skillet, and cook until vegetables are tender, about 3 to 5 minutes more. Stir in steak pieces and any accumulated juices, and coat with garlic butter in the skillet. Sprinkle parsley over skillet and remove from heat. Garnish with additional fresh parsley sprigs, if desired.

Nutrition per serving