My husband and I tried this sample at the local grocery store, and instantly fell in love with it. However, when I made this at home I wasn’t as pleased. A few of my co-workers also made this dish and loved it, so that’s why I’m posting it up for my readers to try. The original recipe can be found here.
Prep: 10 minutes
Cook: 20-25 minutes
Serves: 4
Serves: 4
Ingredients:
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Montreal steak seasoning
- ½ teaspoon salt
- 1 ½ lb top sirloin steak
- ⅓ cup butter
- 8 oz whole baby portabella mushrooms
- 1 (20-oz) package refrigerated red potato wedges
- 1 packet onion soup mix (about 1 oz)
- 2 tablespoon extra-virgin olive oil
Directions:
- Preheat oven to 400°F.
- Combine in medium bowl, oil, garlic, steak seasoning, and salt. Cut steak into four portions; add to garlic mixture, turning to coat (wash hands). Let stand 10 minutes.
- Combine onion soup and extra-virgin olive oil in a bowl; whisk together well. Then add potato wedges. Spread in single layer on baking sheet. Bake 10 minutes.
- Preheat large sauté pan on medium-high 2–3 minutes. Place steaks and garlic mixture in pan; cook 5 minutes (do not turn).
- Reduce heat to medium and turn steaks; cook 6–8 more minutes or until 145°F (for medium-rare).
- Turn potatoes; bake 10 more minutes or until tender.
- Add butter, turning steaks to coat. Remove steaks and cover to keep warm. Add mushrooms to pan and cover; cook 5–7 minutes or until tender.
- Plate both potatoes and steak, and enjoy!
Side Suggestions: salad, steamed green beans, crusty breaad
Sook
Mushroom, garlic, and onions– that is a perfect combo! Yum!