Grilled Sirloin Steak With Mushroom Wine Sauce Recipes

GRILLED STEAKS WITH MUSHROOM SAUCE

Steps:

• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

GRILLED SIRLOIN STEAK WITH SUMMER VEGETABLE RAGOUT AND STEAK FRIES

Steps:

• Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
• Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
• To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
• Mix together all of the ingredients, to taste.

GRILLED SIRLOIN STEAK WITH MUSHROOM-WINE SAUCE

Steps:

• To prepare wine sauce, saute mushrooms, garlic and onion in melted butter or margarine in saucepan until mushrooms are tender. Add flour, stirring until blended; cook over medium heat for 1 minute, stirring constantly. Blend in tomato paste, salt and pepper; stir in wine and stock until well-blended. Simmer 20 minutes, stirring occasionally. Adjust seasoning if necessary. Sprinkle steaks with lemon pepper. Grill steaks over moderately hot coals for 5 to 8 minutes per side for medium rare, or to a desired degree of doneness. Serve with mushroom-wine sauce. Serves 4. Typed in MMFormat by [email protected] Source: Angus Beef Recipe Collection Posted to MM-Recipes Digest by "Cindy Hartlin" on Aug 18, 1998

SIRLOIN IN WINE SAUCE

Steps:

• In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine. Freeze option: Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

GRILLED STEAKS WITH RED WINE MUSHROOM SAUCE

Steps:

• In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
• Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
• In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions and mushrooms and saute until the scallions are limp and the mushrooms are beginning to release their liquid, two to three minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
• Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, one to two minutes. Reduce the heat to low and simmer while you cook the steaks.
• Grill or broil the steaks four inches from the heat; 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for five minutes before serving.
• Serve the steaks topped with the red wine mushroom sauce.

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE

Steps:

• Place steak in a zip-top plastic bag or in a shallow casserole dish.
• Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
• Close bag, turning to coat steak or turn steak over in dish.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Prepare charcoal or gas grill.
• Drain steak, reserving marinade.
• Sprinkle dried thyme, salt and pepper over steak.
• Grill on a covered grill over medium-hot coals 6 minutes.
• Turn; continue grilling 5 minutes for medium-rare doneness.
• Transfer steak to carving board; tent with foil and let stand 5 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
• Add flour; cook 1 minute or until bubbly, stirring frequently.
• Add broth; simmer until sauce thickens, stirring occasionally.
• Add reserved marinade and olives; simmer 2 minutes.
• Season to taste with salt and pepper if desired.
• Carve steak into thin slices; arrange on serving plates.
• Spoon olive sauce over steak and top with thyme or parsley.