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Seared Sirloin with Mushroom Miso Sauce

Seared Sirloin with Mushroom Miso Sauce


This savoury and soothingly flavoured sirloin and miso mushroom dish from Chef Voula Halliday is a favourite go-to for easy weekend dining and entertaining. Serve with Voula’s herb roasted baby potatoes or mashed potatoes, and steamed spinach or bok choy.

Seared Sirloin with Mushroom Miso Sauce by Chef Voula Halliday

Plan to enjoy this meal with your family on Saturday night and then use what’s left to make a delicious lunch for work on Monday with Voula’s Lovable Leftover winning sandwich combination.


1/4 cup (50 mL) balsamic vinegar
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL ) Dijon mustard
1/2 tsp (2 mL) freshly ground black pepper
2 lb (1 kg) top sirloin or sirloin tip steaks, about 1 inch thick

Mushroom Miso Sauce
2 cloves garlic
12 oz (375 g) mushrooms, use a combination of your favourite mushrooms or cremini mushrooms
1 small cooking onion
1 cup chicken stock
3 tbsp (45 mL) white miso, (shiro miso)
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL ) salt
3 green onions
1/4 cup (50 mL ) 35% cream


  1. Mix together balsamic vinegar, soy sauce, Dijon mustard and black pepper in a large bowl or a 9x13 inch (3 L) baking dish. Add sirloin to dish and evenly coat in marinade, turning a few times to coat both sides well. Set aside.
  2. Mince garlic and place into a large bowl. Remove stems from mushrooms (you can save them to make a flavourful soup broth later). Thinly slice mushrooms and then finely chop brown onion and add to bowl with garlic. Pour chicken stock into a measuring cup and stir in the miso, thyme, black pepper and salt until well combined. Finely slice green onions and set aside.
  3. Place a large wide frying pan over medium high heat. Use a cast iron pan if you have one. When the pan is hot, cook steak, uncovered, for 4 to 6 min per side. Steak is best served medium rare. For well done, cook each side about more 2 minutes, depending on the thickness of your steak. Transfer steak to a cutting board to rest, loosely covered with foil.
  4. Do not rinse or wash the pan. Set over medium high heat and add the prepared mushroom mixture. Cook, stirring occasionally until mushrooms brown, about 6 minutes. Pour in the chicken stock mixture and bring to a boil then reduce heat to simmer. Simmer for 6 to 8 minutes, to reduce and thicken the sauce to your liking. Pour cream into pan and stir until evenly combined and heated through. Remove pan from heat. You will have about 2 cups (500 mL) sauce.
  5. Slice beef into strips and arrange on a platter. Pour about 1/3 cup (75 mL) of the sauce over the sliced steak. Sprinkle with green onions. Pour the remaining sauce into a bowl and serve on the side.
Voula’s Lovable Leftover: Miso Steak and Brie Sandwiches

Miso Steak and Brie Sandwiches by Chef Voula Halliday

This it is a delicious way of using up the leftover steak and miso mushroom sauce adding a fresh combination of great flavours.

To create a steak sandwich with a hearty bite Chef Voula suggests using fresh baguette slices or chiabatta buns. Simply top one slice of the bread with a generous dollop of the miso mushroom sauce. Add slices of sirloin and freshly ground black pepper to taste. If you don’t have a lot of steak left, a great addition would be some sliced hard boiled eggs. Top with brie or cambozola cheese and fresh arugula or baby spinach. Spread Dijon mustard on the top slice of bread. Enjoy!

Other great toppings you can choose from:
· Sliced hot peppers
· Sliced roasted red peppers
· Olive tapenade
· Tomato pesto

Yield: Serves 8-10


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