minute steak
Minute steak. Matt Taylor-Gross
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Tender and juicy, this swiftly grilled sirloin is quick and easy to make. Serve with mushrooms for an earthy finish.

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Minute Steak (Adapted from Cooking in 10 Minutes )

Edouard de Pomiane’s Cooking in 10 Minutes was an early example of a cookbook aimed at teaching home cooks to fend for themselves. | “Beef is excellently suited to Express-cookery, since it is delicious when it is served underdone,” de Pomiane advises. Use a steak sliced no thicker than 1 inch to achieve a crispy crust and warm, pink center in a short cooking time. Get the recipe for Minute Steak »
Minute Steak Super-Quick Minute Steak
Tender and juicy, this swiftly grilled sirloin is quick and easy to make. Serve with mushrooms for an earthy finish.
Yield: serves 1-2
Time: 10 minutes

Ingredients

  • 1 bone-in sirloin steak, 1 inch thick (about 1 lb.)
  • Salt
  • Freshly ground black pepper
  • 1 tbsp. canola oil
  • 2 tbsp. unsalted butter
  • 12 lb. button mushrooms, trimmed and thinly sliced (about 3 cups)
  • 1 small shallot, minced
  • 1 slice slice thick-cut ham, finely diced
  • Lemon wedge, for garnish (optional)
  • Parsley, for garnish (optional)

Instructions

  1. Season the steak generously with salt and pepper. Heat a large skillet to high heat and add the oil. Once hot but not yet smoking, add the steak. Cook, turning once, until well browned on both sides, about 4 minutes per side for medium rare.
  2. Meanwhile, heat a separate large skillet to medium-high heat and add the butter. Once melted and bubbly, add the mushrooms and shallot and cook, stirring occasionally, until the released liquid has evaporated and the mushrooms are lightly browned. Stir in the ham and cook 30 seconds.
  3. Transfer the steak to a plate and surround it with the mushroom mixture. Serve immediately, garnishing the plate with with a lemon wedge and parsley if desired.

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