Equipment
* optional
Ingredients
Steaks
- 2 beef sirloin steaks, room temperature
- 15 ml neutral oil
- kosher salt
- black pepper
Salsa Verde
- 40 g flat-leaf parsley, leaves picked
- 20 g fresh basil
- 15 g capers, drained
- 2 anchovy fillets
- 1 garlic clove, peeled
- 15 ml red wine vinegar
- 5 g dijon mustard
- 60 ml extra virgin olive oil
Garlic Mushrooms
- 250 g cremini or button mushrooms, cleaned and halved
- 30 g unsalted butter
- 2 garlic cloves, minced
- 2 g fresh thyme, leaves picked
Nutrition (per serving)
Method
Pat the steaks completely dry with paper towels and season liberally with salt on all sides. Allow them to sit at room temperature for at least 30 minutes before cooking.
Prepare the salsa verde: Finely chop the parsley, basil, capers, anchovies, and garlic by hand or pulse in a food processor until coarse. Whisk in a small bowl with vinegar, mustard, and olive oil. Season with pepper to taste. Set aside to let flavors meld.
Heat a skillet over medium-high heat. Add the butter. Once foaming, add the mushrooms in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then toss and cook for another 2-3 minutes.
Reduce heat to medium, stir in the minced garlic and thyme with the mushrooms, and cook for 1 minute until fragrant. Season with salt and pepper, remove from pan, and keep warm.
Wipe the skillet or heat a grill pan over high heat until smoking. Rub steaks with neutral oil. Sear steaks for 3-4 minutes on the first side without moving them.
Flip steaks and cook for another 3-4 minutes for medium-rare (internal temperature 52°C/125°F) or until desired doneness is reached. Remember to sear the fat strip on the edge.
Transfer steaks to a board/plate and rest for at least 5-10 minutes. This allows juices to redistribute.
Slice the steak against the grain if desired. Plate with a generous spoonful of salsa verde over the meat and the garlic mushrooms on the side.
Chef's Notes
- For the best crust, ensure the steak surface is bone-dry before it hits the pan.
- Hand-chopping the salsa verde ingredients yields a better texture than a food processor, which can turn the herbs into a paste.
- Don't salt the mushrooms at the start of cooking; salt draws out moisture and prevents browning.
- Serve with thick-cut chips (fries) or a simple arugula salad to complete the meal.
- If using a thick steak (over 3cm), you may need to finish it in a 180°C (350°F) oven for 5 minutes after searing.
Storage
Refrigerator: 3 days — Store steak, mushrooms, and sauce in separate airtight containers.
Reheating: Reheat steak and mushrooms gently in a skillet over low heat. Serve sauce at room temperature.
