Steakhouses are all the rage in Chicago right now, which means an already spendy night out has gotten that much more expensive. But recreating steakhouse basics at home can give you a similar experience for a fraction of the cost. Top sirloin is my favorite cut, as I am not a big fan of too much marbling, and I was in luck that my neighborhood store had a great deal on it. We don’t eat large dinners, so I usually plan for around 4-6 ounces of steak per person if it’s just us. Traditional rule of thumb puts it at 8 ounces per person for a steak that is not bone-in. It was a lazy Saturday night in when I put this together, and I wanted to keep it that way. I figured I’d grill the steak outside, then I would take two steakhouse mainstays, mushrooms and spinach, and combine them into one super side dish. With dinner ready, the only missing pieces for a perfect weekend night in were the bourbon Manhattans that needed icing and choosing just the right thing to watch on the DVR.
2 pounds-ish of your favorite cut of steak
16 ounces white button and/or crimini mushroom, sliced
1 medium yellow onion, thinly sliced
2 – 10 ounce steamer bags of frozen chopped spinach
2 garlic cloves, thinly sliced
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
2 tablespoons Dijon mustard
1 teaspoon Champagne vinegar (or 1/2 teaspoon white vinegar)
1 1/2 cup beef broth or water
1 tablespoon unsalted butter
Salt and black pepper
- Prep your ingredients, including getting your steak out of the fridge so that it can come to room temperature
- Get your grill or broiler ready by bringing it to high heat.
- Season the steaks with salt and black pepper.
- Cook the meat to desired doneness and remove from the heat. Put on a plate and loosely cover with foil. Steak should rest a minimum 10 minutes so that the juices do not flow out when you slice it.
- Warm the olive oil in a saute pan or skillet over medium heat. Add the onions, mushrooms, and a pinch of salt and pepper, and cook until softened, about 5 minutes.
- Add the garlic and rosemary and cook another minute until fragrant.
- Next add the flour, stirring for a minute or two to cook out the raw flavor.
- Add the beef broth or water, mustard and spinach, stirring constantly so no lumps form.
- When the sauce begins to thicken, reduce the heat to low and let bubble another 5 minutes. Add more water, a splash at a time, as necessary if the sauce gets too thick.
- Just before serving, add the butter and vinegar.
- Slice the steak and serve atop a heaping scoop of the mushrooms and spinach. Then nosh.