A quick and easy mid-week meal that makes a sirloin steak go a long way!
It Doesn’t Take Much
If your family loves sirloin steak, but you find the cost a little steep to serve a reasonable portion to each person, this recipe is a good solution to that problem.
The mushrooms take on a great flavor and there’s lots of them too. Mushrooms pair nicely with meats and sometimes they can even substitute for it–much like portabella “burgers.”
Served over rice, this really stretches a pricy steak. And the best part is, the family is going to love it!
High Heat Always
The key to coaxing delicious flavor out of any mushroom is to sear it.
High heat is a necessity with mushrooms. The pan has to be so hot that it smokes. This means cooking over the highest heat a burner on your stove can get. It’s also necessary to keep the mushrooms moving in the pan–either by shaking or stirring constantly so they sear and do not burn.
Mushrooms will give off some liquid when they cook. I call this “giving.” That’s not a technical or cooking term at all; just mine. That’s when you know they are almost done. When they “give” keep on cooking for about a minute until all the liquid has evaporated and voila, they are done to perfection.
Marinate For Best Flavor
I like a lot of flavor in my meat in these kind of dishes, so I tend to marinate it.
The marinating period is only an hour, but I feel it’s worth it. I have time to do this but I do realize that many people do not, so if you want to skip that step, it’s really not essential. Since sirloin is a tender cut, the marinating is merely for flavor and not to tenderize the meat.
- 1 lb sirloin steak, cut in 1-inch cubes
- 10 oz fresh mushrooms, cut in half (white or crimini)
- 1 clove garlic, finely minced
- 3 tbs olive oil, divided
- ½ cup dry white wine (or beef stock)
- Salt & pepper to taste
- 2 tbs cooking sherry or dry sherry
- 4 tbs low-sodium soy sauce
- 2 tsp cornstarch
- 1 tsp baking soda
- Mix all the marinade ingredients in a small bowl. Place meat in a plastic zipper bag and pour marinade over it. Seal bag and turn it several times to coat the meat. Marinate for 1 hour at room temperature.
- Heat 1 tbs of the oil in a large heavy skillet over medium-high heat. Drain meat and brown very well on all sides; remove from pan.
- Add the remaining oil to the same skillet and turn the heat to high. Sear mushrooms until they begin to caramelize around the edges. Deglaze pan with the white wine.
- Place the meat back in the pan and add the garlic. Reduce heat to medium and stir frequently until garlic is fragrant and meat is hot.