In our neck of the woods, Father’s Day usually falls at the beginning of grilling season. Since Eric likes to cook outdoors in nice weather, I typically post a recipe for something that works well on the grill at this time of year. As the weather isn’t reliably great for outdoor activities and grilling everywhere in mid-June, I’m pleased to share that today’s steak recipe can be prepared on the stovetop in a cast iron skillet if need be. We have had wonderful results making it both of these ways.
The piece de resistance of this steak preparation is the rich & creamy mushroom sauce. Beef broth is the umami base for the sauce with butter acting as the cohesive element of it. Baby Bella mushrooms provide an earthy flavor and firm texture to the sauce. Dijon mustard adds a subtle sharpness and tangy kick to the sauce that balances out the dish. Dried rosemary and thyme infuse the sauce with additional aromatic notes, enhancing the savory flavor to this component of the dish. It is the perfect topping for the juicy and tender top sirloin steaks. And a perfect option for Father’s Day!
Steak with Mushroom Sauce
Steak with Mushroom Sauce (adapted from tasteofhome.com) Total Time Required: 20 minutes, Prep Time: 10 minutes, Cook Time: 10 minutes, Yield: 4 servings
Ingredients:
- 1-1/2 pounds 1-inch thick beef top sirloin steak
- 1/2 teaspoon steak seasoning
- 1 pound small fresh mushrooms, preferably baby Bellas
- 1/4 cup butter, cubed
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
Directions:
Cut the steak into 4 pieces. Sprinkle the pieces with steak seasoning.
Sprinkle the beef with steak seasoning.
Grill the steaks, covered, over medium heat, or cook them in a cast iron skillet over medium heat for 5 – 7 minutes on each side or until the meat reaches the desired doneness: 135°F for medium-rare, 140°F for medium, and 145°F for medium-well.
Sear the steaks on both sides, cooking to the desired doneness.
Meanwhile, in a large skillet, sauté the mushrooms in the butter until the mushrooms are tender.
Cook the mushrooms in the butter
Stir in the beef broth, Dijon mustard, and the dried rosemary and thyme.
Stir the beef broth, Dijon mustard, and the dried seasonings into the pan.
Bring the sauce to a boil and cook until the liquid is reduced by about half.
Bring the sauce to a boil and cook until reduced by half.
Serve the mushroom sauce with the steaks.
Serve the steaks with the mushroom sauce.
Happy Father’s Day! ~Linda
Steak with Mushroom Sauce (adapted from tasteofhome.com) Total Time Required: 20 minutes, Prep Time: 10 minutes, Cook Time: 10 minutes, Yield: 4 servings
Ingredients:
- 1-1/2 pounds 1-inch thick beef top sirloin steak
- 1/2 teaspoon steak seasoning
- 1 pound small fresh mushrooms, preferably baby Bellas
- 1/4 cup butter, cubed
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
Directions:
Cut the steak into 4 pieces. Sprinkle the pieces with steak seasoning. Grill the steaks, covered, over medium heat, or cook them in a cast iron skillet over medium heat for 5 – 7 minutes on each side or until the meat reaches the desired doneness: 135°F for medium-rare, 140°F for medium, and 145°F for medium-well.
Meanwhile, in a large skillet, sauté the mushrooms in the butter until the mushrooms are tender. Stir in the beef broth, Dijon mustard, and the dried rosemary and thyme. Bring the sauce to a boil and cook until the liquid is reduced by about half. Serve the mushroom sauce with the steaks.