Yonge Street Sirloin with Gremolata and Mushrooms - Canadian Beef | Canada Beef

Yonge Street Sirloin with Gremolata and Mushrooms

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Yonge Street Sirloin with Gremolata and Mushrooms

In honour of Canada’s 150, we’ve planted our stake (steak) by (finally) naming a steak after a famous Canadian icon – the longest (debatable) street in the world! Chef Mills, Executive Chef of the Fairmont Royal York, THANK YOU! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Serving: 4

Ingredients

mini white or red potatoes


cloves garlic


plus 1 tbsp canola oil


EACH salt and pepper, divided


fresh thyme leaves


pkgs (100 g each) oyster or hen of the woods mushrooms


pieces (about 6 oz each) Bottom Sirloin Tri-tip Grilling Steak


beef broth


butter


Gremolata
chopped fresh parsley (about 1 bunch, stems removed)


grated lemon zest (about 2 lemons)


lemon juice


clove garlic, minced


anchovy fillet, minced (or 1/2 tsp anchovy paste)


extra virgin olive oil


Directions

Gremolata: Stir together parsley, lemon zest and juice, garlic, anchovy and oil in a bowl; set aside.
Boil potatoes and garlic in pot of water for about 8 minutes or until tender. Drain and let cool slightly. Quarter potatoes and place in bowl with garlic.
Heat oil in skillet over medium high heat; cook potatoes, stirring occasionally for about 10 minutes or until golden and crispy. With a slotted spoon remove to bowl; toss with thyme and 1/4 tsp each of the salt and pepper. Set aside.
Return skillet and oil to medium high heat; sauté mushrooms with 1/4 tsp each of the salt and pepper for about 5 minutes or until golden; set aside.
Heat a cast iron skillet over high heat; add 1 tbsp of oil. Sprinkle steaks with remaining salt and pepper. Sear both sides of steaks well. Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C).
Remove steaks from heat and let rest for 10 minutes.
Pour steak juices in small saucepan with beef broth and boil until reduced to 1/2 cup. Whisk in butter to thicken sauce.
Smear Gremolata onto plate and place steak on top. Spoon mushrooms and potatoes around steak. Spoon sauce over steak to serve.


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