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Recipe: 25-Minute Strip Steak with Mushroom Sauce

April 22, 2021


25-Minute Strip Steak with Mushroom Sauce

Serves 4 


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, March 21, 20212