Grilled Sirloin with Shallot Soy Sauce
- SERVINGS: 4
The combination of soy and butter might seem odd, but it's no silly fusion invention. Rather, it's a superb blend. The base for the sauce needs to be refrigerated overnight to develop its flavor fully, so plan accordingly.
- 1 cup regular or low-sodium soy sauce
- 1/2 cup rice vinegar
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 tablespoon honey
- 1/2 tablespoon black peppercorns
- 1/4 cup fresh lime juice
- 6 tablespoons unsalted butter
- Freshly ground pepper
- 1 1/2 pounds mixed mushrooms, such as creminis, oysters, and stemmed shiitakes, cut into 1/2-inch dice
- 1 tablespoon minced fresh ginger
- 2 tablespoons finely chopped chives
- Four 1/2-inch-thick boneless sirloin steaks (about 6 ounces each)
- 2 tablespoons vegetable oil
- In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight.
- Strain the sauce into another small saucepan and add the lime juice, 4 tablespoons of the butter and 1 teaspoon of ground pepper. Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.
- In a large skillet, melt the remaining 2 tablespoons of butter over moderately high heat. When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes. Remove the skillet from the heat, stir in the chives and season with salt and pepper.
- Season the steaks with salt and pepper. Heat the oil in another large skillet. Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat. Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms. Pass the remaining sauce at the table.
If you don't have time to refrigerate the sauce base overnight, let it stand at room temperature for at least 1 hour.
If you want to double this recipe, consider making two 3-pound sirloin strip roasts. Preheat the oven to 450°. Brown the strips in two ovenproof skillets and transfer them to the oven. If you don't have two ovenproof skillets, brown the pieces of meat one at a time and transfer them to a preheated baking sheet in the oven. Roast the meat for 20 to 25 minutes for rare (120°), and keep in mind they will continue to cook in their residual heat while they rest.
The slight sweetness of the fresh ginger coupled with the earthy flavors of the mushrooms and sirloin tune the choice to a Cabernet or Merlot. Choose a wine that is fruity and not too tannic from northern California or Washington State.
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