Top Sirloin with Oyster Mushrooms and Mint
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.
- 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
- 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.