Grilled Sirloin Steak with Potatoes, Pearl Onions and Mushrooms

Simple ingredients done simply spectacular. Use good quality ingredients to create a simple meal that is delicious and easy to make. Make sure to use kosher salt, because that is what is going to enhance the flavor of these ingredients. Ingredient amounts will serve four. Adjust amounts for number of people serving.

Ingredients

4 medium Yukon gold potatoes, skins on cleaned and cut into ½” slices
1 lb. of gold pearl onions peal and stems cut – make sure they are gold and not white
6 tablespoons of olive oil divided
Kosher salt and fresh ground pepper
1 – 8 oz. container of button mushrooms, cleaned, stems removed and quartered, cut smaller ones in half
4 sirloin steaks – pounds will vary

Technique

In a large baking dish combine potatoes, onions 2 tablespoons of olive oil and a sprinkle of kosher salt and fresh ground pepper. Stir until evenly coated. Cover. Place in a preheated oven at 375 degrees for 45 minutes or until fork tender.

While potatoes and onions are baking, sauté mushrooms in a medium skillet with two tablespoons of olive oil. Once they begin to release their liquid remove from skillet and set aside.

Coat steaks with 2 tablespoons of olive oil and kosher salt and fresh ground pepper. Preheated a grill to medium high and grill steaks for about 5 minutes on each side. This particular steak was about 2 inches thick and was grilled to medium. Times will vary depending on the thickness of the steak, the grill you are using and how well you like your meat done.

Suggested Beverage

Try J. Lohr Paso Robles Merlot (California),  Deerfield  Merlot Cuvée North Cost Sonoma County (California) or Summation Red Wine Bland by Kendall Jackson Vintner’s Reserve (California).

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