Sirloin with Mushroom Gravy and Grilled Asparagus

Serves 4


  • 4 top sirloin or tenderloin steaks (1.5″ thickness)
  • 2 tbsp. grapeseed oil
  • 1/2 tsp. sea salt
  • 2 tbsp. chilli powder
  • 1/2 tsp. ground coriander
  • 3/4 tbsp. rosemary, chopped
  • 1/2 cup onion, thinly sliced
  • 1 tbsp. grapeseed oil
  • 2 cups fresh mushrooms (shiitake, morels, chanterelles, crimini)
  • 1 and 1/2 cup water
  • 2 tsp. tamati
  • 2 tsp thyme
  • 1/4 tsp. fresh cracked pepper
  • 8 tsp. cornstarch

Preheat oven to 475F.  Combine ½ tsp salt, chilli powder, rosemary and coriander into a small bowl. Lay steaks flat and apply herb mixture using your hands to massage dry rub onto both sides of the steaks.  Set steaks aside.  In a skillet or pan, heat 1 tbsp of grapeseed oil to medium heat.  Add onions and sauté about 2-3 minutes.  Add the mushrooms to the onions plus 1 cup of water.  Cover and simmer for 15 minutes.  Now add tamari, thyme, fresh cracked pepper, and bring to a boil.  Separately, dissolve cornstarch in ½ cup of water.  Then stir dissolved cornstarch into boiling mushroom gravy, stirring until thickened, about 2 mins. Reduce to low heat until ready to serve.  In an ovenproof skillet, heat 2 tbsp grapeseed oil.  Place steaks in pan to sear 2 minutes on each side.  Transfer pan to oven and roast steaks for about 4-5 minutes.  Check steaks for cooking to desired temperature; rare is suggested.  Remove steaks from oven.  Place one on each plate, topping with mushroom gravy and serving with grilled asparagus or other vegetables of choice.

Steak recipe adapted from Simply Fresh by Jeff Morgan, p.146;

Mushroom Gravy adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert, p.55


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