Cajun Sirloin with Mushroom Leek Sauce
In 30 minutes you’ll have a steak that tastes restaurant quality without needing to tip! —Joshua Keefer, Delaware, OH
Takes: 30 min. Makes: 4 servings
1 beef top sirloin steak (1¹ ₄ lbs.)
2 Tbsp. Cajun seasoning 2 Tbsp. olive oil
¹ ₂ lb. sliced assorted
fresh mushrooms 1 medium leek
(white portion only), halved and sliced 1 Tbsp. butter
1 tsp. minced garlic
1¹ ₂ cups dry red wine or reduced-sodium beef broth
¹₄ tsp. pepper
¹ ₈ tsp. salt
1. Rub the steak with Cajun seasoning; let it stand for 5 minutes.
2. In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until it reaches desired doneness (for medium-rare, a thermometer should read 135°; for medium, 140°; for medium-well, 145°). Remove and keep warm.
3. In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.
Per serving: 325 cal., 16g fat (5g sat. fat), 65mg chol., 976mg sod., 7g carb. (2g sugars, 1g fiber), 32g pro.
Test Kitchen tip: If you can’t find leeks, it’s OK to swap in a small onion.