Recipe by smurph
Tastes Amazing! i got it from a cookbook called Calphalon Cooks. i made it for my mom on Mother's Day and she was really impresed. *The prep time doesn't include the 3+ hrs to marinade!
Top Review by mamere94
I grilled the steak, rather than pan frying. I added the marinade with the butter for the mushrooms up front rather than halfway through. My tomatoes had gone bad so I left that off. Those are the only changes I made. I like lemon, but I think this really had too much. The marinade smelled wonderful, but the lemon flavor was quite noticeable after the steak was cooked. I suggest reducing the lemon to 2T instead of 3. I don't cook steak all that often, so I'm not sure if I'll use this again, but it did make for an enjoyable meal.
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon pepper
- 1 clove garlic, minced or pressed
- 1 1⁄2 lbs boneless top sirloin steak trimmed fat (about 1 inch thick)
- 1 cup of halved red and yellow cherry tomato
- 2 green onions, thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 6 ounces portabella mushrooms or 6 ounces cremini mushrooms, sliced
Directions See How It's Made
- In a large, heavy self-sealing plastic bag combine lemon juice, oil, oregano, pepper, and garlic.
- Shake to blend well.
- Place steak in bag and seal it.
- Let it marinate for at least 3 to 24 hrs.
- About 15 to 20 minutes before cooking steak, remove it from bag and set aside: reserve the marinade.
- Preheat an 11inch square or 12inch round grill pan over medium heat until the pan is hot to the touch.
- Then rub with 1 teaspoon of butter to prevent sticking.
- Place steak in pan and cook until well browned on the bottom (about 6 minutes); turn steak over, then reduce to medium heat.
- Continue to cook until steak is well browned on second side and cooked to your liking.
- Meanwhile, heat a 10 inch pan or 3 quart sauté pan over medium high heat until rim of pan is hot to the touch.
- Add remaining 5 teaspoons of butter.
- Add mushrooms and cook, stirring often, until the mushrooms are tender and lightly browned (about 5 minutes).
- Add reserved marinade and cook until almost all the liquid has evaporated.
- Place steak on a serving board or platter; cut across the grain into thin slanting pieces.
- Spoon mushrooms over servings of steak; season to taste with salt.
- Garnish the dish with the tomato mixture.