Family Sirloin Steak with Mushrooms and Onions
Servings: 4
Ingredients:
Family Sirloin Steak with Mushrooms and Onions
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 228 |
| pro | 26 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 54 mg |
| sodium | 458 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 26% |
| vit A | 1% |
| vit C | 10% |
| folate | 12% |
-
3 cloves garlic, minced
1/2 tsp (2 mL) salt
4 tsp (20 mL) vegetable oil
3/4 tsp (4 mL) pepper
1 lb (500 g) thick-cut top sirloin grilling steak
2 onions, thinly sliced
3 cups (750 mL) button mushrooms
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) beef stock
1 tbsp (15 mL) wine vinegar
1 tbsp (15 mL) minced fresh parsley
Preparation:
In small bowl and with back of spoon, mash garlic with half of the salt until in paste; mix in 1 tsp (5 mL) of the oil and pepper. Rub onto both sides of steak; let stand for 10 minutes.
Heat large skillet over high heat until almost smoking. Fry steak, turning once, until medium-rare and pink in centre, 12 to 14 minutes. Transfer steak to cutting board and tent with foil; let stand for about 5 minutes before slicing thinly across the grain.
Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?nions until softened, about 2 minutes.
Add mushrooms and remaining salt to skillet; saut?stirring often, until golden, about 5 minutes. Sprinkle with flour, stirring to coat mushroom mixture. Add stock and vinegar; bring to boil and boil until thickened, about 1 minute. Sprinkle with parsley. Serve with steak.
Source
Canadian Living Magazine: December 2004
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