This classic Southern-inspired dish features tender sirloin steaks marinated in a bold mixture of lemon juice, Worcestershire sauce, and molasses for a sweet, tangy, and savory flavor profile. The marinade tenderizes the meat while infusing it with deep, complex notes. The steak is grilled to perfection, basted frequently to ensure juicy results. It is served atop a luxurious mushroom sauce made by sauting fresh sliced mushrooms in butter with a hint of heat. This recipe is ideal for weeknight dinners or special family gatherings, offering a restaurant-quality experience with simple ingredients. The combination of the zesty marinade and the earthy, creamy mushroom topping creates a satisfying main course that pairs beautifully with roasted vegetables or mashed potatoes.
Steak With Mushroom Sauce – Sl 9/83
Description
This classic Southern-inspired dish features tender sirloin steaks marinated in a bold mixture of lemon juice, Worcestershire sauce, and molasses for a sweet, tangy, and savory flavor profile. The marinade tenderizes the meat while infusing it with deep, complex notes. The steak is grilled to perfection, basted frequently to ensure juicy results. It is served atop a luxurious mushroom sauce made by sauting fresh sliced mushrooms in butter with a hint of heat. This recipe is ideal for weeknight dinners or special family gatherings, offering a restaurant-quality experience with simple ingredients. The combination of the zesty marinade and the earthy, creamy mushroom topping creates a satisfying main course that pairs beautifully with roasted vegetables or mashed potatoes.Ingredients
Directions
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Combine lemon juice, 2 tablespoons Worcestershire sauce, molasses, seasoned salt, and seasoned pepper in a small bowl, stirring until well blended.
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Pour the marinade into a large shallow dish.
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Add the sirloin steaks to the dish, turning to coat evenly with the marinade.
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Cover the dish and refrigerate for at least 1 hour, turning the steaks once halfway through.
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Remove steaks from the refrigerator and drain off the marinade, reserving it in a small bowl for basting.
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Preheat grill for high heat.
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Grill steaks over hot coals for 8 to 12 minutes on each side, or until desired degree of doneness is reached, basting frequently with the reserved marinade.
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While steaks are grilling, melt butter in a large skillet over medium-low heat.
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Add sliced mushrooms, 2 tablespoons Worcestershire sauce, and hot sauce to the skillet.
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Cook mushrooms over low heat for 15 minutes, stirring occasionally, until tender and liquid has reduced.
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Slice the grilled steaks if desired, and serve topped with the hot mushroom sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 28.9kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5415.3mg226%
- Total Carbohydrate 8.0g3%
- Dietary Fiber 0.1g1%
- Sugars 7.2g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Do not reuse the marinade that has touched raw meat for basting unless you boil it first. Alternatively, set aside a portion of the fresh marinade before adding the raw steak to use for basting.
Storage: Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variations: For a richer sauce, add a splash of heavy cream or a tablespoon of flour to thicken the mushrooms. You can also substitute chicken thighs or pork chops for the beef, adjusting cooking times accordingly.
Tip: For best results, bring steaks to room temperature for 30 minutes before grilling to ensure even cooking.
