This was an opportunistic meal. I had stopped at a farm in central Pennsylvania for dinner and corn, and they had an incredible array of local steaks from partner farmers…so I picked up a few sirloins. Then, on a hike the next day, my sous chef and wife both spotted some white coral mushroom that we subsequently picked and stashed in a paper bag to bring home too. We then grilled our steaks, topped them with a creamy horseradish chive sauce, and sautéed our mushrooms to finish everything off. I can’t describe to you how much I wanted to refer to this as “Surf and Turf” given the name of the mushroom…but I thought it’d just be too misleading.
We served our steak with Grilled Corn on the Cob (or try our Husk Steamed Version) and a side salad. This would also pair very well with other grilled sides like Lisa’s Grilled Potatoes, a Grilled Veggie Pillow, Grilled Romaine Hearts, Grilled Zucchini, and Grilled Asparagus!
Time: 20 Minutes (+30 minutes to let your steak rest)
Ingredients:
- Sirloin Steak (or another cut).
- Mayonnaise
- Horseradish
- Chives (Dried or fresh and cut into ribbons)
- Optional: Sautéed Mushrooms. We used some White Coral that we found on a recent hike.
Method:
- Pat your steak dry with a paper towel, and give it a quick salt sprinkle on both sides. Let sit for about 30 minutes.
- If using, wash your mushrooms, and slice them.
- Mix your mayonnaise, horseradish, and chives in a small bowl, and combine completely.
- When your steak has sat, preheat your grill to medium medium heat.
- When your grill is hot, place your steaks on, and cook for about 2-3 minutes.
- Rotate 90 degrees so that you create cross-hatched char marks, and continue cooking on the same side for another 2-3 minutes.
- Flip your steaks, and cook on the other side for another 4-6 minutes.
- As your steaks finish, melt some butter in a pan, and sauté your mushrooms (if using)
- When your steaks reach a minimum internal cooked temperature of 135 degrees (medium rare…we went for medium…145 degrees.), remove from the grill, and let sit for 5 minutes.
- Plate, top with your sauce, top with sautéed mushrooms (if using), devour, and enjoy!
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