YONGE STREET SIRLOIN WITH GREMOLATA AND MUSHROOMS

Serves: 4

1 1/2 lb (750 g) mini white or red potatoes 2 cloves garlic, whole, peeled 1/3 cup (80 mL) plus 1 tbsp (15 mL) canola oil 3/4 tsp (4 mL) each salt and pepper, divided 1 tsp (5 mL) fresh thyme leaves 2 pkgs (100g each) oyster or hen of the woods mushrooms 4 pieces (about 6 oz/170g each) bottom sirloin tri-tip grilling steak 2 cups (500 mL) beef broth 1 tbsp (15 mL) butter

1. Boil potatoes and garlic in pot of water for about 8 minutes or until tender. Drain and let cool slightly. Quarter potatoes and place in bowl with garlic.

2. Heat oil in skillet over medium high heat; cook potatoes, stirring occasionally for about 10 minutes or until golden and crispy. With a slotted spoon remove to bowl; toss with thyme and 1/4 tsp (1 mL) each of salt and pepper. Set aside.

3. Return skillet and oil to medium high heat; sauté mushrooms with 1/4 tsp (1 mL) each of salt and pepper for about 5 minutes or until golden; set aside.

4. Heat a cast iron skillet over high heat; add 1 tbsp (15 mL) of oil.

5. Sprinkle steaks with remaining salt and pepper. Sear both sides of steaks well. Reduce heat and cook until digital thermometer reaches an internal temperature of 140F (60C).

6. Remove skillet from heat and let rest for 10 minutes.

7. Pour steak juices in small saucepan with beef broth and boil until reduced to 1/2 cup (125 mL). Whisk in butter to thicken sauce.

8. Smear Gremolata (see recipe) onto plate and place steak on top. Spoon mushrooms and potatoes around steak. Spoon sauce over steak to serve.