1010 B Street
April 22, 2021
25-Minute Strip Steak with Mushroom Sauce
12 oz. boneless beef top sirloin steak cut 1" thick and trimmed
2 tsp. salt-free steak grilling seasoning
2 tsp. canola oil
6 oz. broccoli rabe, trimmed
2 cups frozen peas
3 cups sliced fresh mushrooms
1 cup unsalted beef broth
1 Tsp. whole-grain mustard
2 tsp. cornstarch
¼ tsp. salt
Preheat oven to 350°. Sprinkle meat with seasoning. Heat canola oil on medium-high in a 12" cast-iron skillet. Add the sirloin steak and broccoli rabe to the oil. Cook for 4 minutes, then turn only the broccoli rabe once (do not turn the meat). Add peas around meat. Take the skillet, transfer it to an oven, and bake for 8 minutes or until the meat is medium-rare (145°). Remove meat and vegetables from the skillet; keep the skillet covered and warm.
For the sauce: Begin creating the sauce by adding mushrooms to the drippings within the skillet. Cook on medium-high heat for 3 minutes, stirring occasionally. Whisk together beef broth, mustard, cornstarch, and salt; stir this mixture into the mushrooms. Cook and stir it all until it is thick and bubbly; once it is, cook and stir it 1 minute more. Serve the meat and vegetables with the sauce.
Recipe adapted from EatingWell.com, March 21, 20212