Steak with mushrooms and onions
A seared sirloin piled with buttery browned mushrooms and soft onions, the steakhouse topping made in the same pan.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $7.66 a serving
- 590 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 lb sirloin steak, two steaks about 1 inch thick
- 1 yellow onion
- 8 oz baby bella mushrooms
- 2 cloves garlic
- 2 tbsp butter
- ¼ cup beef broth
From your pantry
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 tbsp vegetable oil
- ½ tsp dried thyme
Each serving has about 590 calories, 52 g protein, 15 g carbs and 37 g fat, and costs about $7.66 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New York strip steak or ribeye steak works.
- No yellow onions? White onions or red onions work.
- No baby bella mushrooms? White mushrooms work.
- No butter? Ghee works.
- No beef broth? Bone broth works.
Steps
Tap an underlined word for a quick explanation.
Take the steaks out of the fridge 30 minutes early, them dry, and both sides with ¾ tsp of the salt and the pepper.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Timer: 30 min
the onion and mushrooms, and the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat the oil in a large , cast iron if you have one, over medium-high until it . the steaks 4 minutes without moving them, until a dark crust forms.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
Medium-high heatTimer: 4 min
Dolly’s tip: It will spit and smoke a little. Turn on the fan and leave them alone; the crust needs the time.Flip and cook 3 to 5 minutes more, until the middle reads 145°F. Move the steaks to a board to .
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Medium-high heatTimer: 4 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Turn the heat to medium, add the butter, onion, mushrooms and the rest of the salt, and cook 8 to 10 minutes, stirring now and then, until and soft.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 9 min
Dolly’s tip: Mushrooms let out water first and look soggy. Keep going; once it cooks off, they brown.Stir in the garlic and thyme for 30 seconds, then pour in the broth and .
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Medium heat
Let it bubble 1 minute, until the pan is almost dry and the onions look glossy.
Medium heatTimer: 1 min
the steak across the grain and pile the mushrooms and onions on top.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
