Garlic Butter Sirloin Steak Strips with Mushrooms

• 1 ½ pounds sirloin steak, thinly sliced
• 8 ounces mushrooms, sliced
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Pat the steak strips dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add steak strips and cook for 3-4 minutes per side until browned.
4. 4 Remove steak from skillet and set aside.
5. 5 In the same skillet, melt 2 tablespoons of butter over medium heat.
6. 6 Add mushrooms and cook until tender, about 5 minutes.
7. 7 Stir in minced garlic and cook for an additional minute.
8. 8 Push mushrooms to one side, add remaining 2 tablespoons butter to the skillet, and let melt.
9. 9 Return steak to the skillet, spooning butter and mushrooms over the steak.
10. 10 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Tongs
• Cutting board
• Chef’s knife

Variations

• Add a splash of Worcestershire sauce for extra depth of flavor.
• Use ribeye steak for a richer, fattier cut.

Substitutions

• Substitute butter with olive oil for a dairy-free option.
• Use cremini mushrooms if button mushrooms are unavailable.

Pairings

• Crispy garlic bread
• A fresh green salad

Nutrition

Tips

• For extra flavor, marinate the steak strips in minced garlic and olive oil for 30 minutes before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the texture change in the steak.

Serving Suggestions

• Serve with roasted potatoes and a side of steamed asparagus.
• Pair with a crisp sauvignon blanc for a refreshing contrast.

FAQ