Another “mystery meat” package from my butcher. The handwriting on the butcher paper said “sirloin”, so I assumed it was a steak. It turned out to be a big ol’ sirloin roast – three small bones, multiple muscle groups, and a thin strip of connective tissue holding two nice cuts of meat together.
I trimmed the roast down to two steaks and decided to treat them to a mushroom baste.
2 sirloin steaks
1 pound button mushrooms, sliced
4 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 tablespoon dried thyme
1 teaspoon sea or kosher salt
Remove the steaks from the fridge and give them a good dusting with some ground sea salt and black pepper. Then set your grill up for a direct cook at slightly sub-nuclear temperature (about 600°F).
When the grill is getting up to temp, sauté the mushrooms. Combine the mushrooms, butter, and oil in a shallow baking pan (I use a 9×13 disposable foil pan) and heat it up right on the grill, stirring to combine everything as the butter melts. Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes.
Add the Worcestershire and thyme and stir to combine. Let cook until the mixture starts to bubble, about another minute. Set the pan beside the grill to keep it warm.
Sear the steaks for 60 seconds on each side, then move them off into the mushroom baste. Flip them a couple of times to coat both sides with all that earthy and buttery joy, then put the steaks back on the grill for another 30 seconds on each side. Keep flipping every 30 seconds or so and start checking for doness – I like my steaks medium-rare, so 125°F internal. These steaks took just under 2 minutes per side total.
Move the steaks off into the mushroom baste and give them another flip. Let rest for 10 minutes, then move the steaks to a cutting board. Reserve the mushroom baste and keep the pan warm.
Trim off any fat or connective tissue from the steaks and then slice the meat on a diagonal into 1/4-inch slices. Put the sliced steak and any accumulated meat juices from the cutting board back into the mushroom mix. Give the pan a stir to coat the meat.
Move meat to a serving platter and serve topped with the mushrooms.
Sirloin is a very flavorful cut of meat, but it can be tough. I really like this grill and baste technique because it lets me build up that flavor while keeping the meat moist and tender.
If you trim it, sirloin steak is 5 points for 3 ounces of meat. The baste adds about 3 more points for the oil. Serve it with a salad and it’s all good.