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Close up of sliced top sirloin steak with sweet peppers and mushrooms.
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5 from 20 votes

Seared Top Sirloin Steak With Mushrooms and Cherry Peppers

If you're in the mood for a delicious, hearty meal, then this top sirloin and mushrooms recipe is just what you need.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Main Course Beef
Cuisine: American
Servings: 4 people
Calories: 320kcal

Ingredients

  • 1 pound Top Sirloin Steak
  • 2 teaspoons Kosher salt more to taste
  • 1 teaspoon Black pepper
  • ½ cup Sweet cherry peppers in brine Will need 3 Tablespoons brine.
  • 2 teaspoons Honey
  • ¼ cup Extra-virgin olive oil divided
  • 16 ounces Baby Bella mushrooms sliced
  • 1 Shallot sliced
  • 4 Cloves Garlic minced

Instructions

  • Season the top sirloin steaks with the salt and pepper and allow to rest at room temperature for 20-30 minutes.
  • In a small bowl, whisk together the pepper, honey, and 1 Tablespoon of the olive oil until combined. Season with salt if desired.
  • Heat a 12" cast iron skillet on medium-high heat for about 5 minutes. Prepare the sirloin by coating the steaks in 1 tablespoon of olive oil before transferring them to the cast iron skillet.
  • Cook the steak for about 5-7minutes, flipping halfway through, until there is a nice crust on the outside and the meat is cooked to your desired doneness. (We prefer a good medium rare cook for this dish. The meat will continue to cook when you transfer the meat to your platter or cutting board.)
  • Allow the meat to reston a cutting board for a few minutes while you cook the mushrooms.
  • Carefully clean out the skillet ( you may use a paper towel) and add the remaining oil and mushrooms, turning the mushrooms to coat them with the oil. Cook the mushrooms for about 5 minutes, or until they are browned and starting to crisp.
  • Stir the mushrooms to cook the remaining sides and the entire mushrooms are browned (about another 5 minutes).
  • Remove from heat and add the shallots and garlic, cooking for another minute or so, until the shallots have softened.
  • Slice the top sirloin steaks and spoon the mushroom mix over the slices. Drizzle with the pepper vinaigrette and serve. Taste and season with salt if necessary.
  • Serve immediately.

Notes

You can store any leftovers in an airtight container in the fridge for 3-5 days. The steak will be delicious eaten cold on a salad or warmed up to eat for another hot meal. 
  • If you don't have a cast iron skillet, you can use any other type of skillet. However, I find that the cast iron skillet really helps to lock in the flavor and juices of the steak.
  • If you don't have sweet cherry peppers, you can use any type of pepper that you like.
  • Make sure that your skillet is hot because you start searing your steak. You want them to cook quickly.
  • For medium steaks, cook the steaks to an internal temperature of at least 140 degrees.
  • Cracked peppercorn will give a richer flavor to these steaks.

Nutrition

Calories: 320kcal | Carbohydrates: 12g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 1599mg | Potassium: 955mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg