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Lovers' steak Add to ...

Mushrooms, garlic and chilies are all known for their libido-lifting qualities. This is a simple oven-roasted steak, sliced and sauced. Along with the confit of potatoes, serve with sautéed rapini.

  • Servings: Serves 2

1 pound (500 grams) New York sirloin

Salt and freshly ground pepper

Marinade

2 tablespoons olive oil

1 teaspoon chopped garlic

1 tablespoon grainy Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon sambal ulek or other hot chili sauce

2 teaspoons chopped fresh rosemary

1 tablespoon olive oil for searing steak

Sauce

1 1/2 cups halved and seeded cherry tomatoes

1/2 cup chopped onion

2 tablespoons thinly sliced garlic

2 slivered King mushrooms (about 1 1/2 cups)

1/2 cup chicken or beef stock

Method

Place sirloin in a dish and season with salt and pepper.

Combine olive oil, garlic, Dijon mustard, Worcestershire sauce, sambal ulek and rosemary. Spread over both sides of steak and marinate for 1 hour at room temperature. Preheat oven to 450 F.

Heat oil in an oven-proof skillet over high heat. Add steak and sear for 2 minutes a side, then place skillet in oven and roast for 8 to 12 minutes or until medium rare. Remove from oven, transfer steak to a cutting board, reserving skillet, and let the meat rest while making sauce.

Add tomatoes, onions and garlic to same skillet over high heat. Add mushrooms and stir-fry for 5 minutes or until mushrooms have softened. Add stock and any juice from meat to vegetables and bring to boil. Season with salt and pepper to taste. Slice steak and divide between two plates. Pile sauce on top.

Suggested Wine Pairings

Well, there's no sexier wine in my book than good red Burgundy. The perfume of a fine Volnay in particular can act as an aphrodisiac - but maybe I'm being too personal. To best honour the food itself, my preference would veer toward a Barolo or Valpolicella ripasso. These full-bodied Italian red wines, especially the latter, would stand up nicely to the spice in the beef. - Beppi Crosariol

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