Lemon Grilled Top Sirloin w/ Portabellas & Cherry Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tastes Amazing! i got it from a cookbook called Calphalon Cooks. i made it for my mom on Mother's Day and she was really impresed. *The prep time doesn't include the 3+ hrs to marinade! Ingredients:
3 tablespoons lemon juice |
2 tablespoons olive oil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 clove garlic, minced or pressed |
1 1/2 lbs boneless top sirloin steak trimmed fat (about 1 inch thick) |
1 cup of halved red and yellow cherry tomato |
2 green onions, thinly sliced |
2 tablespoons butter or 2 tablespoons margarine |
6 ounces portabella mushrooms or 6 ounces cremini mushrooms, sliced |
salt |
Directions:
1. In a large, heavy self-sealing plastic bag combine lemon juice, oil, oregano, pepper, and garlic.
2. Shake to blend well.
3. Place steak in bag and seal it.
4. Let it marinate for at least 3 to 24 hrs.
5. About 15 to 20 minutes before cooking steak, remove it from bag and set aside: reserve the marinade.
6. Preheat an 11inch square or 12inch round grill pan over medium heat until the pan is hot to the touch.
7. Then rub with 1 teaspoon of butter to prevent sticking.
8. Place steak in pan and cook until well browned on the bottom (about 6 minutes); turn steak over, then reduce to medium heat.
9. Continue to cook until steak is well browned on second side and cooked to your liking.
10. Meanwhile, heat a 10 inch pan or 3 quart sauté pan over medium high heat until rim of pan is hot to the touch.
11. Add remaining 5 teaspoons of butter.
12. Add mushrooms and cook, stirring often, until the mushrooms are tender and lightly browned (about 5 minutes).
13. Add reserved marinade and cook until almost all the liquid has evaporated.
14. Place steak on a serving board or platter; cut across the grain into thin slanting pieces.
15. Spoon mushrooms over servings of steak; season to taste with salt.
16. Garnish the dish with the tomato mixture.
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