Pan-Seared Top Sirloin with Sautéed Mushrooms & Onions + Roasted Brussels Sprouts
Steakhouse-style, scaled for two: quick-seared top sirloin with sautéed mushrooms and onions, plus roasted Brussels sprouts (a prime March veggie in WA).
Back to full listIngredients
- Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 12–14 oz steak (about 0.8–0.9 lb) $12.99/lb (sale)
- Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99/lb
- Kroger® Sliced White Mushrooms 8 oz $2.79
- Jumbo Yellow Onions 6 oz (about 1/2 medium), sliced $1.49/lb
- Garlic 1 clove, minced $1.50 each
- Pompeii® Lemon Juice 1 tbsp (optional, for finishing) $2.50 (sale)
Instructions
- Heat oven to 425°F. Halve Brussels sprouts. Slice onion and mushrooms; mince garlic.
- Toss Brussels sprouts with 1 tbsp oil, 1/2 tsp salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
- In a skillet over medium-high, heat 1 tbsp oil. Sauté onions with a pinch of salt 3–4 minutes. Add mushrooms; cook 6–8 minutes until browned. Stir in garlic for 30 seconds. Season; finish with a splash of lemon juice if using.
- Pat steak dry; season generously with salt and pepper. Sear in a very hot pan with a little oil, 3–5 minutes per side (depending on thickness) to desired doneness. Rest 5 minutes, then slice.
- Serve sliced steak topped with mushroom-onion sauté, with roasted Brussels sprouts on the side.
Cook time: 45 minutes
Estimated cost: $11–16
Health notes: ~750–950 kcal per serving depending on steak size and oil. Brussels sprouts add fiber + vitamin C. Lighten by reducing oil and choosing a smaller steak portion.
Drink pairing: Washington Merlot or Cabernet Franc—great with beef and earthy mushrooms without feeling too heavy.