Grilled Top Sirloin Filet with Mushroom Salsa

A little over a week ago, a recipe for mushroom salsa inundated the food blogs I read.  It was here.  It was there.  It was everywhere I looked.  I had to try it.

I had just bought four top sirloin filets and I knew exactly what I was going to do with them.  Top sirloin filet are one of the "extra lean" cuts off beef with less than 5 grams of fat.  They resemble beef tenderloin but they are a little less tender, more flavorful, and about half the price.  I cook them the same way I do filet mignon.

Grilled Top Sirloin Filet with Mushroom Salsa

source:  Sauce Marsala adapted from BigOven

Ingredients

• 4 Top Sirloin Filet
• salt and pepper to taste
• 1 1/2 cup mushroom salsa

For the Sauce Marsala

• 1 cup Marsala wine
• 1/2 cup beef stock
• 1/2 teaspoon black pepper, coarsely ground
• 1/4 cup heavy cream
• 1/2 Tbsp butter
• 1 tsp flour
• pinch salt

Instructions

1. Place steaks at room temperature.
2. Mix together the butter and flour, then chill.
3. Heat wine, pepper, and stock in a saute pan over medium heat until it reduces volume by half (about 10 minutes).  
4. Once reduced, slowly whisk in the cream.  Add the flour butter mix in small amounts (1/2 tsp) while whisking frequently.  Simmer until thickened.  Taste for seasoning and add salt IF needed.  It took right at 20 minutes from start to finish for the sauce.  Keep warm.
5. Preheat a charcoal grill to 500f.  Make sure your grates are clean and lightly oiled.
6. Season filet with salt and pepper just immediately before putting them on the grill.  
7. Grill the filet to 125f for medium rare, about 4 minutes per side.  Rotate the steaks a quarter turn on each side to get nice grill marks.
8. Allow filet to rest 5 minutes after taking them off the grill.  
9. Serve steak on a bed of the mushroom salsa and top with the sauce marsala.  I used a ring mold to shape the salsa.

The idea of a mushroom salsa seemed weird but it totally worked with this steak.  The sauce marsala had a sweetness to it that was balanced out by the black pepper.  The fingerling potatoes were just seasoned with salt, pepper, and oregano and roasted.  Alexis loved it all.  

My baby bellas were HUGE.  More like teenaged bellas.

The netting helps them hold their shape.  I cook the filet with the netting on and cut it off afterward.

Grilling away on the Craycort grates.

Like beef tenderloin, top sirloin filet are best served rare to medium rare.

I hope you all are having a fun weekend.  Give your loved ones a hug!