Top Sirloin with Oyster Mushrooms and Mint

steak with sauteed oyster mushrooms and mint vertical 2

Photography by Matt Hocking

Top Sirloin with Oyster Mushrooms and Mint

Serves 4

oyster mushroom extreme closeup

Photography by Matt Hocking

Testing flavor pairings of fresh herbs and oyster mushrooms I discovered an unexpected, fresh and delicious affinity for mint. These mushrooms are a perfect way to dress up a simply grilled top sirloin steak. For a richer sauce, add 1/4 cup cream and 2 tbs flour along with the white wine as you finish cooking the mushrooms.
For marinade:

  • 1/4 cup Tamari soy sauce
  • 1/2 cup dry red wine
  • 2 tbs Worcestershire sauce
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 thyme springs
  • One 1 1/2 lb top sirloin steak

For mushrooms:

  • 2 tbs butter
  • 2 tbs olive oil
  • 1 large shallot
  • 4 cups mushrooms in 2 inch pieces
  • 1/4 cup dry white wine
  • 1/ 4 cup chopped mint


  • Marinade steak: Whisk together marinade ingredients and place in a 1 gal freezer bag, along with with steak, for 1-2 hrs. Turning every 30 minutes.
  • Remove steak from marinade, pat dry and season with salt and pepper. Grill steak over a hot fire to medium-rare, about 4-5 minutes per side. Remove steak from grill and let rest, tented with foil, about 10 minutes.
  • While steak rests, cook mushrooms: Melt butter with olive oil in a 12” skillet over medium-high heat. Add shallot and cook for 30 seconds until fragrant.
  • Add mushrooms. Cook 3-4 minutes then reduce heat to medium. Cook 3-4 minutes longer until they begin to brown on the edges.
  • Add wine with any juices that accumulate under the steak. Scrape brown bits from the pan as the liquid reduces.
  • Remove mushrooms from heat and stir through mint. Season to taste with salt and pepper. Serve over thinly-sliced steak.

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