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Lemon Grilled Top Sirloin With Portobellos & Cherry Tomatoes

American.Gourmet's picture
  Lemon juice 45 Milliliter (3 Tablespoon)
  Olive oil 30 Milliliter (2 Tablespoon)
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced or pressed
  Boneless top sirloin steak 1 1⁄2 Pound, trimmed of fat (About 1 Inch Thick, 680 Gram)
  Halved red and yellow cherry tomatoes 1 Cup (16 tbs) (170 Gram)
  Green onions 2 , thinly sliced
  Butter/Margarine 30 Gram (2 Tablespoons)
  Portobello mushrooms/Crimini mushrooms 6 Ounce, sliced (170 Gram)
  Salt To Taste

In a large, heavy self-sealing plastic bag, combine lemon juice, oil, oregano, pepper, and garlic: shake to blend well.
Place steak in bag; seal bag, then turn to coat steak on all sides.
Refrigerate for at least 3 hours or up to 24 hours.
About 15 to 20 minutes before cooking steak, remove it from bag and set aside; reserve marinade.
Just before cooking steak, combine tomatoes and onions in a small bowl; set aside.
Preheat an 11-inch-square or 12-inch-round grill pan over medium-high heat until rim of pan is hot-to-the-touch.
Rub pan with about 1 teaspoon of the butter and wait for about 1 more minute.
Place steak in pan and cook until well browned on bottom (about 6 minutes); turn steak over, then reduce heat to medium.
Continue to cook until steak is well browned on second side and done to your liking; cut in thickest part to test (about 6 more minutes for medium-rare).
Meanwhile, heat a 10-inch omelette pan or 3-quart saute' pan over medium-high heat until rim of pan is hot-to-the-touch.
Add remaining 5 teaspoons butter and wait for about 1 more minute.
Add mushrooms and cook, stirring often, until tender and lightly browned (about 5 minutes).
Add reserved marinade: cook until almost all liquid has evaporated.
Place steak on a serving board or platter; cut across the grain into thin slanting slices.
Spoon mushrooms over servings of steak; season to taste with salt.
Garnish with tomato mixture.

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