Ingredients
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1/4 cup Water
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3 Tbsp Worcestershire Sauce
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3 Tbsp Soy Sauce
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1 tsp Red Pepper Flakes
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2 tsp Hot Paprikaor sweet or smoked paprika
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1 tsp Black Pepper
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1 tsp Onion Powder
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5, divided Garlic Cloves
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2 Top Sirloin Steaks(New York Strip Steaks, or Petit Sirloin Steaks)
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3 tbsp Butter
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1 Onion
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8 oz (226g) MushroomsI prefer white mushrooms
Directions
Steps
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1
Done
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Make the Steak MarinadeMince 2 of the garlic cloves and in a ziplock or airtight container, mix the garlic with the water, worcestire sauce, soy sauce, red pepper flakes, paprika, black pepper, and onion powder. |
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2
Done
Overnight
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Marinate the Top Sirloin SteaksAdd the steaks to the marinade, seal and refrigerate overnight. |
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3
Done
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Remove the steaks and let sit at room temperature for at least 30 minutes before cooking. Prepare the onion - peel and cut in rings. Peel and mince the remaining garlic. |
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4
Done
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Make the SteaksRemove steaks from the marinade. Set aside the marinade. (For whole tenderloin, follow the directions for roasting below). You can either grill the steaks or use a cast iron skillet. This time I used my skillet. Heat the skillet with 2 Tbsp of butter. Cook the steaks 3-4 min. on each side until 130°F/54°C for medium rare. Remove the steaks and wrap with aluminum foil to rest. |
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5
Done
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Sauté the Mushrooms and Make the SauceIn the same skillet, add the remaining butter, then sauté the onions and garlic 3-5 minutes, then add the mushrooms. Season with salt and pepper. Deglaze with some of the remaining marinade. Simmer for 10 minutes until mushrooms are cooked. If desired, add 2 more Tbsp of butter for a richer sauce. |
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6
Done
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Directions for Roasting Whole TenderloinFollow the steps above, but then sear the whole tenderloin on both sides in the cast iron skillet on the stovetop and roast for 12-15 minutes at 400°F/204°C. Let rest 10 minutes tented with foil. |
