Yonge Street Sirloin with Gremolata and Mushrooms

Ingredients

Yield:

4 servings

• Ingredients

  • 1 1/2 lb mini white or red potatoes
  • 2 cloves garlic
  • 1/3 cup plus 1 tbsp canola oil
  • 3/4 tsp each salt and pepper, divided
  • 1 tsp fresh thyme leaves
  • 2 pkgs (100 g each) oyster or hen of the woods mushrooms
  • 4 pieces (about 6 oz each) Bottom Sirloin Tri-tip Grilling Steak
  • 2 cups beef broth
  • 1 tbsp butter

• GREMOLATA

  • 1 cup chopped fresh parsley (about 1 bunch, stems removed)
  • 2 tbsp grated lemon zest (about 2 lemons)
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 anchovy fillet, minced (or 1/2 tsp anchovy paste)
  • 3 tbsp extra virgin olive oil

Preparation

Difficulty:

Medium

Time:

30 MinutesPrep Time

Total Time:

10 MinutesCook Time

1. Directions

   1. Gremolata: Stir together parsley, lemon zest and juice, garlic, anchovy and oil in a bowl; set aside.
   2. Boil potatoes and garlic in pot of water for about 8 minutes or until tender. Drain and let cool slightly. Quarter potatoes and place in bowl with garlic.
   3. Heat oil in skillet over medium high heat; cook potatoes, stirring occasionally for about 10 minutes or until golden and crispy. With a slotted spoon remove to bowl; toss with thyme and 1/4 tsp each of the salt and pepper. Set aside.
   4. Return skillet and oil to medium high heat; sauté mushrooms with 1/4 tsp each of the salt and pepper for about 5 minutes or until golden; set aside.
   5. Heat a cast iron skillet over high heat; add 1 tbsp of oil. Sprinkle steaks with remaining salt and pepper. Sear both sides of steaks well. Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C).
   6. Remove skillet from heat and let rest for 10 minutes.
   7. Pour steak juices in small saucepan with beef broth and boil until reduced to 1/2 cup. Whisk in butter to thicken sauce.
   8. Smear Gremolata onto plate and place steak on top. Spoon mushrooms and potatoes around steak. Spoon sauce over steak to serve.