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Description
Broiled to juicy perfection, the top sirloin steak is the star of this dish, but it’s the sautéed Maitake and Shiitake mushrooms that steal the show. Monterey® Maitake Mushrooms add delicate, feathery texture and subtle earthiness, while Shiitake mushrooms bring a bold, savory depth. Both are sautéed in butter with fresh thyme and oregano, creating a rich, herbaceous topping that complements the tender steak beautifully. Finished with a sprinkle of fresh herbs, this dish is simple but elegant.
Ingredients
- 1 lb. top sirloin steaks, about 1-½ inches thick
- 5 Tbsp. unsalted butter, divided
- (2) 3.5 oz. packages of Monterey® Maitake Mushrooms
- (1) 5 oz. package of Monterey® Sliced Shiitake Mushrooms
- 1 tsp. finely chopped fresh oregano leaves
- 1 tsp. fresh thyme leaves
- Fine sea salt
- Ground black pepper
- Chopped herbs for garnish
Instructions
- Preheat broiler to 500°F with oven rack about 6 inches from the heat source. Season steaks generously with salt and pepper on both sides. Place on baking sheet and broil for 5 to 7 minutes per side, or until they reach 145°F for medium.
- While steaks are cooking, melt 4 Tbsp. of butter in large skillet over medium heat. Trim maitake mushrooms and pull them into smaller pieces.
- Add Maitake and Shiitake mushrooms to skillet and sauté for about 3 minutes, stirring often, until softened.
- Stir in oregano and thyme, then remove from heat. Add last tablespoon of butter and stir until melted. Season with salt and pepper to taste.
- Let steaks rest for 3 minutes, then top with sautéed mushrooms and spoon buttery sauce over the top. Garnish with chopped herbs and slice to serve.
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