Pan-Seared Sirloin Steak with Portobello Mushrooms
Tender sirloin cubes seared until browned, then topped with a savory reduction of portobello mushrooms, red onion, beef broth, Dijon mustard, and Worcestershire sauce. Thyme and pepper season the meat throughout. Optional brandy adds depth to the pan sauce. Quick weeknight dinner ready in under 30 minutes.
Ingredients
- 1 lb boneless sirloin steak, cut into 1-inch cubes, visible fat discarded
- 1 tsp dried thyme, crumbled
- ½ tsp pepper, coarsely ground preferred
- 8 oz portobello mushrooms, cut into 1-inch cubes
- 1 large red onion, sliced
- ½ cup fat-free no-salt-added beef broth
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce, lowest sodium available
- 2 Tbsp brandy(optional)
Instructions
- 1
Trim visible fat from sirloin steak and cut into 4 pieces.
- 2
Sprinkle both sides of steak with crumbled thyme and pepper.
- 3
Heat a large nonstick skillet over medium-high heat.
- 4
Cook steak 4 to 6 minutes per side to desired doneness.
- 5
Transfer steak to a platter and cover with aluminum foil.
- 6
In the same skillet, cook mushrooms and onion over medium-high heat 1 to 2 minutes, stirring occasionally, until onion is tender-crisp.
- 7
Stir in beef broth, Dijon mustard, Worcestershire sauce, and brandy if using.
- 8
Cook 5 to 6 minutes, stirring occasionally, until mushrooms are tender and liquid is reduced by half.
- 9
Spoon sauce over steak and serve.
Tips
Use coarsely ground pepper for better texture and flavor distribution.
Do not skip trimming visible fat to reduce splatter and keep the dish lean.
Cover steak with foil immediately after cooking to retain heat while preparing sauce.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently on stovetop over medium heat.
Trim steak and prepare mushrooms and onion up to 4 hours ahead. Store separately. Sear steak just before serving.
Plate warm steak and top with mushroom sauce. Pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
Common Mistakes
Do not skip trimming visible fat to prevent excessive splatter and ensure lean dish.
Do not move steak constantly while searing to avoid interrupted browning.
Do not reduce heat during initial sear; medium-high is needed for proper crust development.