Pair with Northern Cross Vineyard’s Oaked Marquette
Recipe adapted from Fine Cooking
*Ingredients available at the Saratoga Farmers’ Market
• 2 teaspoons dry mustard
• 2 teaspoons light brown sugar
• 2 Tablespoons fresh thyme leaves*
• 1½ teaspoons ground ginger
• 1½ teaspoons sweet paprika
• 1½ pounds sirloin steak cut into 1 inch cubes*
• ½ pound of fresh mushrooms (shiitake and oyster)*
• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter
• 4 scallions, thinly sliced, white and light green parts separated from dark green parts*
• 1 cup dark beer
1. Mix the mustard, brown sugar, thyme, ginger, and paprika in a bowl until well combined. Coat all sides of the steak cubes in the mix.
2. Remove and discard the stems from the mushrooms, clean and slice them ¼ inch thick.
3. Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steak and sear them until nicely browned, 2-3 minutes per side. Transfer to a plate and repeat with remaining steak.
4. Reduce the heat to medium, add 1 Tablespoon of butter to the pan and let it melt. Add the mushrooms, the scallion whites and cook stirring occasionally until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil and cook, uncovered until the liquid is reduced by half, about 4 minutes. Return the steaks and any accumulated juices to the pan, cover tightly with a lid and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and cooked through about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tablespoon butter into four pieces and swirl them into the sauce. Stir in the scallion greens.