051 / 75 · Whole Cuts and Ground Meat

Steak Strips with Mustard Mushrooms

2 plates, each with half the rested steak strips, mustard mushrooms and potatoes · Active 40 min · Total 1 hr 10 min

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The steak in this meal cooks as a whole piece and is sliced only after resting. That makes its center easier to measure than a pan of thin strips. Mushrooms, mustard and a little yogurt make a spoonable sauce, with plain potatoes alongside. The useful beginner lesson is arranging the final few minutes so the steak can rest while the sauce finishes, rather than cutting it immediately to see whether it looks done.

Jump to ingredients

Original hand-drawn illustration of steak strips with mustard mushrooms.

Start with the cut you have measured

Use a boneless top-sirloin steak of reasonably even thickness, trimmed of its external fat. The nutrition basis is raw lean meat, not a cooked steak weight or a fat-capped roast. Prepare potatoes and mushroom ingredients before handling the raw beef, and keep the resting plate clean. Sear the steak until the center reaches the stated whole-cut temperature; a thick edge can lag behind a thin corner. Insert the probe from the side into the middle and allow at least three minutes of rest before slicing.

Build a sauce without boiling the yogurt

Cook onion and mushrooms before the steak so their moisture has time to evaporate. Set them aside briefly, brown the steak in the cleared skillet, then finish the mushroom sauce during the rest. Milk loosens the mustard and pan juices. Take the pan off the heat before tempering and folding in the yogurt; a vigorous boil can make it grainy. A little browned residue is useful, but wipe away anything black and scorched before making the sauce. Slice the rested steak across its visible muscle fibers into strips and divide all sauce and potatoes between two plates. There is no second mound of butter, extra cream or unmeasured bread included in the estimate. Prepared yellow mustard is the specified base; a different mustard can change ingredients and seasoning.

Ingredients

  • 10 1/2 oz boneless top-sirloin steak, external fat removed (300 g raw lean meat), about 1 inch/2.5 cm thick
  • 14 oz potatoes with skin, scrubbed and diced (400 g)
  • About 4 cups water for potatoes (1 liter)
  • About 3 cups thinly sliced white mushrooms (200 g)
  • 1 small onion, thinly sliced (80 g)
  • 1 garlic clove, minced (3 g)
  • 1 tablespoon olive oil (15 ml/about 13.5 g), divided
  • About 1 tablespoon plus 1 teaspoon prepared yellow mustard (20 g)
  • 1/4 cup reduced-fat 2% milk (60 ml/about 62 g)
  • Scant 1/2 cup plain nonfat Greek yogurt (100 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon black pepper (0.6 g), divided

Set out

28 cm/11-inch skillet, Saucepan for potatoes, Colander, Clean bowl for mushrooms, Small bowl for yogurt, Knife and separate raw-meat board or cleaned board, Kitchen scale, Measuring jug, Food thermometer, Clean resting plate, 2 serving plates

Allergens

Milk, Mustard. Check labels and substitutions.

Make it

  1. Prepare vegetables before raw steak. Put potatoes in the saucepan with measured water and one-third of the salt. Bring to a boil and simmer for 15–20 minutes until tender, then drain and cover.
  2. Heat 2 teaspoons (10 ml) of the oil in the skillet over medium heat. Cook onion for 6–8 minutes. Add mushrooms and cook for 8–10 minutes until their liquid evaporates; stir in garlic for 30 seconds. Transfer to a clean bowl.
  3. Pat steak dry, season with remaining salt and pepper and heat remaining oil in the cleared skillet over medium-high heat. Sear for about 4–6 minutes per side, adjusting for thickness, until the thick center reaches at least 145°F/63°C. Transfer to a clean plate and rest for at least 3 minutes before slicing.
  4. While steak rests, lower pan heat and return mushrooms. Add mustard and milk and stir for 1–2 minutes until hot, scraping up browned residue. Remove from heat. Stir a few spoonfuls of warm pan liquid into yogurt, then fold that mixture into the mushrooms without boiling.
  5. Slice rested steak across its muscle fibers. Divide steak strips, mustard mushrooms and potatoes evenly between 2 plates and serve promptly.

A useful kitchen skill

Cook an intact steak to a measured center, give it the required rest and slice across the muscle fibers only afterward.

A useful detail

The estimate uses raw lean-only top sirloin and plain nonfat Greek yogurt. Whole-cut beef reaches 145°F/63°C and rests at least 3 minutes; this is different from the 160°F/71°C endpoint for ground beef.

Another way

  • Use 20 g Dijon mustard instead of prepared yellow mustard, checking its label and using its different nutrient information.
  • Use 100 g reduced-fat sour cream instead of Greek yogurt, folding it in off the heat and revising the estimate.

Keep it well

Refrigerate promptly in shallow containers at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Use within 3 days. Reheat the portion needed to 165°F/74°C throughout; the steak will become more cooked and the yogurt sauce may separate. Add a little water and use gentle covered heat rather than repeatedly frying the strips.