Grilled Steak with Mushroom Sauce. Seared bone-in striploin steaks are paired with Bomba sauce-infused fingerling potatoes and charred asparagus. The highlight of this dish is the rich and creamy mushroom sauce, made with garlic, beef broth, and mascarpone.
This recipe is a perfect balance of flavours and textures, making it an excellent choice for a special occasion or a delightful weeknight meal.
Jump to:
Ingredients
- Bone-in striploin steaks
- Olive oil
- Kosher salt
Mushroom Cream Sauce
- Butter
- Olive oil
- Garlic
- Beef broth
- Heavy cream
- Dijon mustard
- Worcestershire sauce
- Salt
- Black pepper
- Fresh thyme
- Lemon juice
- Mascarpone
Sides
- Fingerling potatoes
- Bomba sauce
- Olive oil
- Asparagus
- Freshly ground pepper
Instructions
Prepare the Steaks
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
Preheat the grill to medium-high.
Drizzle the steak with olive oil, then generously season with Kosher salt. Repeat on the other side.
Bomba Potatoes
Boil the fingerling potatoes for 11 minutes. When they are cool enough to handle, slice each potato on a diagonal into three pieces. Toss the potatoes with the Bomba Sauce. Heat a sauté pan or skillet with oil then toss in the potatoes until they are golden and crispy on the edges, about 5-7 minutes.
Grill the Steaks
While the potatoes are cooking, sear the steaks over high heat, flipping the steaks halfway. Approximately 5 minutes or until the steak reaches an internal temperature of 124°F to 128°F, for medium rare. The internal temperature will continue to rise as the steak rests.
Loosely tent the steaks to rest. While the steaks are resting make the mushroom sauce.
Mushroom Cream Sauce
Melt the butter with the oil in a skillet over medium-high heat.
Add the mushrooms and sauté for 3-4 minutes until they start to brown. Add the garlic and sauté for another minute.
Pour in the beef broth, cream, Dijon mustard, Worcestershire sauce, salt, pepper, and thyme while continuing to stir. Cook for another 6-8 minutes until the liquid has reduced and the sauce becomes creamy.
Lower the heat to keep warm.
Just before serving add in the lemon juice and the mascarpone. Serve immediately.
Asparagus
Drizzle with olive oil and sprinkle with salt and pepper. Grill the asparagus directly over high heat for a slight char and tender-crisp texture, about 3 minutes.
Serve
Slice the steaks against the grain for maximum tenderness. Arrange the asparagus and potatoes neatly on the plate, then top with steak slices and generously spoon over the mushroom cream sauce. Garnish with fresh thyme, optional.
Watch how this recipe was made here.
Equipment
The key to enjoying grilling season is having the right tools to allow you to hang out by the grill! That’s why I love my Hestan Culinary NanoBond Titanium cookware. It’s heat tolerant to 1050°F, which allows me to use the infrared sear zone on my Hestan Home grill to boil potatoes and sauté the mushrooms. Plus, NanoBond cookware cleans up quickly and always looks like new!
Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
Recipe Tips
Quality of Meat: Choose high-quality, well-marbled striploin steaks for the best flavour and tenderness.
Proper Seasoning: Generously season the steaks with kosher salt to enhance their natural flavours.
Grill Temperature: Ensure your grill is preheated to medium-high before searing the steaks to achieve a perfect crust.
Internal Temperature: Use a meat thermometer to check the steaks’ internal temperature. For medium-rare, aim for 124°F to 128°F before resting.
Resting the Meat: Let the steaks rest, tented loosely with foil, for about 5-10 minutes after grilling. This helps the juices redistribute, making the steak more tender and flavourful.
Sauce Consistency: Cook the mushroom sauce until it reduces and thickens to a creamy consistency. Stir frequently to prevent it from sticking to the pan.
Mascarpone Addition: Add the mascarpone cheese just before serving to ensure it melts smoothly into the sauce, providing a rich and creamy texture.
Leave a Comment
If you get the chance to try this Grilled Steak with Mushroom Sauce recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Grilled Steak with Mushroom Sauce
Ingredients
Ingredients
- 2 bone-in striploin steaks
- Olive oil
- Kosher salt
Sides
- 1 ½ pounds fingerling potatoes
- 1 tablespoon Bomba sauce
- 2 tablespoons olive oil
- 16 asparagus ends trimmed
- Freshly ground pepper
Mushroom Cream Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup beef broth no salt added
- ½ cup heavy cream
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice
- ½ cup mascarpone
Instructions
Prepare the Steaks
- Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
Preheat the grill to medium-high.
- Drizzle the steak with olive oil, then generously season with Kosher salt. Repeat on the other side.
Bomba Potatoes
- Boil the fingerling potatoes for 11 minutes. When they are cool enough to handle, slice each potato on a diagonal into three pieces. Toss the potatoes with the Bomba Sauce. Heat a sauté pan or skillet with oil then toss in the potatoes until they are golden and crispy on the edges, about 5-7 minutes.
Grill the Steaks
- While the potatoes are cooking, sear the steaks over high heat, flipping the steaks halfway. Approximately 5 minutes or until the steak reaches an internal temperature of 124°F to 128°F, for medium rare. The internal temperature will continue to rise as the steak rests.
- Loosely tent the steaks to rest. While the steaks are resting make the mushroom sauce.
Mushroom Cream Sauce
- Melt the butter with the oil in a skillet over medium-high heat.
- Add the mushrooms and sauté for 3-4 minutes until they start to brown. Add the garlic and sauté for another minute.
- Pour in the beef broth, cream, Dijon mustard, Worcestershire sauce, salt, pepper, and thyme while continuing to stir. Cook for another 6-8 minutes until the liquid has reduced and the sauce becomes creamy.
- Lower the heat to keep warm.
- Just before serving add in the lemon juice and the mascarpone. Serve immediately.
Asparagus
- Drizzle with olive oil and sprinkle with salt and pepper. Grill the asparagus directly over high heat for a slight char and tender-crisp texture, about 3 minutes.
Serve
- Slice the steaks against the grain for maximum tenderness. Arrange the asparagus and potatoes neatly on the plate, then top with steak slices and generously spoon over the mushroom cream sauce. Garnish with fresh thyme, optional.
Rate this Recipe
- Please take a moment to rate this recipe below. We would greatly appreciate it!
Video
Notes
- Quality of Meat: Choose high-quality, well-marbled striploin steaks for the best flavour and tenderness.
- Proper Seasoning: Generously season the steaks with kosher salt to enhance their natural flavours.
- Grill Temperature: Ensure your grill is preheated to medium-high before searing the steaks to achieve a perfect crust.
- Internal Temperature: Use a meat thermometer to check the steaks’ internal temperature. For medium-rare, aim for 124°F to 128°F before resting.
- Resting the Meat: Let the steaks rest, tented loosely with foil, for about 5-10 minutes after grilling. This helps the juices redistribute, making the steak more tender and flavourful.
- Sauce Consistency: Cook the mushroom sauce until it reduces and thickens to a creamy consistency. Stir frequently to prevent it from sticking to the pan.
- Mascarpone Addition: Add the mascarpone cheese just before serving to ensure it melts smoothly into the sauce, providing a rich and creamy texture.
Leave a Reply