Balsamic Glazed Sirloin & Roasted Mushroom Bowl
Seared sirloin and caramelized cremini mushrooms with balsamic-rosemary glaze over potato-cauliflower mash.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Mushrooms and steak share a savory, meaty flavor, and both brown best in a very hot pan with space around them. A balsamic and rosemary glaze made in the same skillet finishes both. We chose a half-potato, half-cauliflower mash as the base because it soaks up the glaze.
Why this recipe works
Searing the steak first leaves browned bits in the pan that flavor the mushrooms and glaze. Mushrooms only brown once their water has cooked off, so they need space and time.
Ingredient notes
Cremini mushrooms are young portobellos with more flavor than white button mushrooms. Don't salt mushrooms until they've browned; salt draws out water early.
Common mistakes
- Crowding the mushrooms, which makes them soggy.
- Reducing the balsamic until it hardens.
What to serve with it
Green beans or a simple arugula salad.
Meal prep
The mash reheats well with a splash of milk.
More bowls like this
Cooking tips
Leave the mushrooms alone for the first few minutes. Let the steak rest at least 5 minutes before slicing.
Swaps and variations
Use all potatoes or all cauliflower in the mash. Use olive oil and unsweetened oat milk for a dairy-free mash.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently until warm.
Recipe
Balsamic Glazed Sirloin & Roasted Mushroom Bowl
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the mash
- For the steak and mushrooms
You’ll need: cast-iron skillet; large pot; potato masher; small saucepan; instant-read thermometer
Method
-
Boil the potatoes and cauliflower in salted water 15 minutes, until very tender. Drain well, mash with the warm milk, butter and 3/4 teaspoon salt.
-
Season the steak with 1 teaspoon salt and the pepper. Heat 1 tablespoon olive oil in a cast-iron skillet over high heat and sear 4 to 5 minutes per side, until it reaches 130°F to 135°F (54°C to 57°C) for medium-rare. Rest on a board.
-
Add the remaining oil and the mushrooms to the hot skillet. Cook 6 to 8 minutes without stirring much, until deep brown.
-
Add the rosemary and stir 30 seconds. Pour in the balsamic and honey and simmer 2 minutes, until syrupy and coating the mushrooms.
-
Slice the steak across the grain.
-
Divide the mash among 4 bowls, top with the steak and mushrooms and spoon the balsamic glaze over everything.
Questions
Can I use portobello mushrooms?
Yes, cut into thick strips.
How do I know when steak is medium-rare?
Use a thermometer: 130°F to 135°F (54°C to 57°C). USDA recommends 145°F (63°C) for whole cuts.
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