Grilled Sirloin Steak With Portabellini Mushrooms Red Wine Sauce Making Sauces Using Xanthan Gum Recipes

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 STEAK WITH RED WINE SAUCE

Steps:

• Combine all seasoning ingredients. Set steaks out to reach room temperature. Brush oil on both sides of the steaks and press seasoning mixture into all areas of steaks. Set aside and prepare the grill.
• Heat grill to 450 - 475 degrees F. When the grill reaches temperature and steaks are room temp, sear steaks on the hottest part of a grill and grill 2 to 4 minutes. Rotate steaks a quarter-turn and grill another 2 to 4 minutes. Flip steaks to the other side and grill for 2 to 3 minutes rotate 1/4 turn and grill another 2 to 3 minutes. (The second side takes less time.) At this point, move steaks to a cooler area of the grill and continue cooking until your preferred doneness. Test the internal temperature for doneness with an instant-read thermometer.
• Allow steaks to rest 5 minutes before cutting.
• Start Sauce while steaks are grilling and resting.

GRILLED SIRLOIN STEAK WITH MUSHROOM-WINE SAUCE

Steps:

• 1. To prepare wine sauce, saute mushrooms, garlic and onion in melted butter in saucepan until mushrooms are tender.
• 2. Add flour, stirring until blended; cook over medium heat for 1 minute, stirring constantly.
• 3. Blend in tomato paste, salt and pepper; stir in wine and stock until well-blended.
• 4. Simmer 20 minutes, stirring occasionally.
• 5. Adjust seasoning if necessary.
• 6. Sprinkle steaks with lemon pepper.
• 7. Grill steaks over moderately hot coals for 5 to 8 minutes per side for medium rare, or to a desired degree of doneness.
• 8. Serve with mushroom-wine sauce.
• 9. Serves 4.

GRILLED SIRLOIN STEAK WITH PORTABELLINI MUSHROOMS & RED WINE SAUCE - MAKING SAUCES USING XANTHAN GUM.

Steps:

• Starting with the red wine sauce, crumble the stock cube into the red wine. Follow the stock manufacturers instructions to calculate the quantity of stock required for this amount of liquid.
• Add 3.75ml of xanthan gum to the wine mixture.
• Use your stick blender to combine this thoroughly. You can use a regular stand blender. You will end up with a thick red wine sauce within 60 seconds, and all that remains to be done is to heat the sauce in your microwave when required.
• Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
• You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
• Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
• Flip the steaks over and season the fat liberally with salt and cracked black pepper.
• Slice the mushrooms and put these aside.
• Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
• Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
• Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
• Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
• Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
• Remove the steaks from the pan and transfer them to warm plate to rest.
• Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
• In the meantime heat the red wine sauce in your microwave oven until nice and warm.
• Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
• Serve your masterpiece immediately with the accompaniments of your choice.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

SIRLOIN WITH RED WINE AND MUSHROOM SAUCE

Steps:

• In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.
• In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
• Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.
• Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.
• Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.
• Nutrition information
• (Per serving)
• Calories: 190
• Total fat: 4.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 56mg
• Sodium: 131mg
• Carbohydrates: 7g
• Fiber: 2g
• Sugars: 4g
• Protein: 25g
• Calcium: 24mg
• Potassium: 731mg
• Dietary Exchanges
• 1 vegetable
• 3 lean meat