In the Kitchen with Sigona’s: Carmelo’s Seared Steak with Sautéed Onions & Mushrooms

This recipe is my go-to for steaks, especially grass-fed beef steaks from Marin Sun Farms. We have an outstanding deal on fresh, wild Chanterelle mushrooms right now that would go perfectly with this recipe, too! Paired with a bottle of Domaine Laurier Cabernet Sauvignon, you can’t go wrong. I’m loving this wine, it’s a very light cab with a slight bit of oak up front and a  light complex fruity finish.

What you’ll need

• Marin Sun Farms Grass-Fed Beef Steak (available at our Redwood City store only)
• Yellow Onion
• Chanterelle Mushrooms
• Salt
• Pepper

Optional:

• Cream
• Sherry
• Beef Broth

Tenderize your steak by piercing it several times with a fork. Rub it with salt and let it sit out at room temperature for at least 30 minutes. The longer it’s out, the more tender it will become.

In a cast iron skillet over high heat, sear meat over on each side for 2 minutes or less, depending on the thickness of the steak. We have these wonderful Velvet steaks that are 8-10 ounces and should be seared no longer than 1  1/2 minutes on each side.

After they’re seared, transfer the skillet to a 350F oven and bake for about 10 minutes if it’s one of the thick top sirloin cuts. Bake it for 4-5 minutes if it’s a thinner steak. Of course, you can cook it as you please, too!

Remove it from the oven and transfer steak to a plate. Let it rest under a tent of aluminum foil for about 10 minutes. To the same skillet, add a teaspoon of olive oil, sliced onions and then the mushrooms. Stir in a little salt and pepper. Once they’ve sautéed and cooked down a bit, for about 5 minutes, pour the mix over your steak and enjoy.

…OR…

Remove the cooked onions and mushrooms and pour in 1/2 cup of sherry. Let it reduce by half over a high flame. Pour in about a 1/2- 3/4 cup of beef broth and let it reduce again. Then stir in a little butter and a tablespoon of cream. Reintroduce the onions and mushrooms to reheat.

For a nice presentation, use a slotted spoon to remove the onions and mushrooms; place them on the plate. Slice the meat against the grain and fan it out atop the bed of onions and mushrooms. Drizzle the steak with the remaining sauce.