Marinated Steak with Sautéed Button Mushrooms

While a simple grill might be the best way to enjoy steak, once in a while I do crave for something heavier. More spices and layers of seasonings, all that paired with big bites of beefy goodness.

Marinated steak with sautéed button mushrooms - 

Ingredients?

• 280 grams sirloin steak
• 200 grams button mushrooms
• Small bundle flat leaf parsley

Marinade:

• 1 wedge onion (about 2 tablespoons grated)
• 1 garlic clove
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon balsamic vinegar
• 1 teaspoon black pepper

How?

Peel the onion and slice down one big wedge. Grate that till you get about 2 tablespoons of grated onion into a container that will be used for storing the steak. Peel and grate the garlic in there too.

Also add to the container all the remaining ingredients listed under the "marinade" section. Transfer the steak over, rub in the marinade all around. Put on the lid and let it sit in the fridge overnight.

When ready to cook, remove the steak from the fridge and rest under room temperature for about 10 minutes. Meanwhile, wipe clean and trim-off the very bottom of the mushrooms. If the mushrooms are too big just slice in half instead.

Have a pan ready. Switch to medium heat and wait till warmed. There is no need to brush the pan with oil since our marinated steak got some olive oil on already.

Add in the steak but try to leave out the marinade first. Sear till browned on the bottom, flip and sear till the other side turns browned too. Just the regular steak searing process but it's ok if you can't get it to perfect doneness. Just make sure not to undercook the meat, we'd rather go for a bit overcooked steak for this recipe.

Once ready, remove the steak to serving plate. 

Still using the same pan, pour in all the remaining marinade. Keep using medium heat and add in all the prepped mushrooms. Give it a quick sautée till nearly cooked through and well-coated with the seasonings.

Pour that all over the steak. Garnish with some chopped parsley, flat leaf parsley preferred for a smoother bite.

I think this recipe is also good for someone whose unsure about grilling the steak to perfect doneness. After all, getting the right sear on the outside while maintaining that pinkish medium rare center needs practices.

So if that's the case, this marinated version of steak recipe might come in handy. Even if you happen to overcook the beef, well, at least I can ensure you that the texture should still be on the tender side thanks for the overnight marinade.

Try practice searing this marinated steak and see if you can get a good coloring on the outside. Even if you missed and cooked a bit longer than the ideal timing, rest assured that this will still be a tender flavorful meal in the end.