This pan-grilled sirloin was tailored from French scientist Édouard de Pomiane’s Cooking in 10 Minutes (1930), a revolutionary quick-meal cookbook for its time, during which he writes, “Beef is excellently suited to Categorical-cookery, since it’s scrumptious when it’s served underdone.” Use steak sliced no thicker than an inch to realize a crispy crust and heat, pink middle.
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Tremendous-Fast Minute Steak
This pan-grilled sirloin was tailored from French scientist Édouard de Pomiane’s Cooking in 10 Minutes (1930), a revolutionary quick-meal cookbook for its time, during which he writes, “Beef is excellently suited to Categorical-cookery, since it’s scrumptious when it’s served underdone.” Use steak sliced no thicker than an inch to realize a crispy crust and heat, pink middle.
Yield: serves 1-2
Time:
quarter-hour
Components
- 1 1-in. thick bone-in sirloin steak (about 1 lb.)
- Kosher salt and freshly floor black pepper
- 1 tbsp. vegetable oil
- 2 tbsp. unsalted butter
- 1⁄2 lb. button mushrooms, trimmed and thinly sliced (about 3 cups)
- 1 small shallot, finely chopped
- 1 ¼-in.-thick ham slice, finely diced
- Lemon wedge, for garnish (non-compulsory)
- Finely chopped parsley, for garnish (non-compulsory)
Directions
- Season the steak generously with salt and black pepper. To a medium cast-iron skillet set over excessive warmth, add the oil. When it’s scorching and shimmering, add the steak. Cook dinner, turning as soon as, till effectively browned on either side, about 4 minutes per aspect for medium uncommon. Switch the steak to a plate and tent with foil.
- Flip the warmth to medium and add the butter, mushrooms, and shallot. Cook dinner, stirring sometimes, till the mushrooms are flippantly browned, about 5 minutes. Stir within the ham and cook dinner till heated by, 30 seconds.
- To serve, discard the foil and scrape the mushroom combination across the steak. Garnish with lemon wedges and parsley if desired.
