Lemon Grilled Top Sirloin With Portobellos & Cherry Tomatoes
|Lemon juice||45 Milliliter (3 Tablespoon)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Dried oregano||1⁄2 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)|
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.