Baked Steak
Ingredients
8 oz. mushroom caps
2 stalks celery, rough-cut, with leaves
1 lemon
1 med. Red Onion
2 TBL olive oil
Kosher salt and pepper
1 2-lb, 2-in.–thick sirloin steak
2 clove garlic, crushed
1 c. Ketchup
1/4 c. fresh lemon juice
1/4 c. Worcestershire sauce
Directions
Heat oven to 400°F. In a roasting pan, combine the mushrooms, celery, lemon, onion, oil, and 1⁄4 tsp each salt and pepper.
Season the steak with 1⁄2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.
Spoon the ketchup mixture over the top of the steak and roast to desired doneness, 125°F for medium-rare, 30 to 35 minutes. Transfer the meat to a cutting board and let for rest at least 5 minutes before slicing. Serve the steak with the vegetables and baked potatoes, if desired.
Ingredients
8 oz. mushroom caps
2 stalks celery, rough-cut, with leaves
1 lemon
1 med. Red Onion
2 TBL olive oil
Kosher salt and pepper
1 2-lb, 2-in.–thick sirloin steak
2 clove garlic, crushed
1 c. Ketchup
1/4 c. fresh lemon juice
1/4 c. Worcestershire sauce
Directions
Heat oven to 400°F. In a roasting pan, combine the mushrooms, celery, lemon, onion, oil, and 1⁄4 tsp each salt and pepper.
Season the steak with 1⁄2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.
Spoon the ketchup mixture over the top of the steak and roast to desired doneness, 125°F for medium-rare, 30 to 35 minutes. Transfer the meat to a cutting board and let for rest at least 5 minutes before slicing. Serve the steak with the vegetables and baked potatoes, if desired.
