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Broiled Sirloin with Smoky Bacon Mushrooms

Broiled Sirloin with Smoky Bacon Mushrooms

Using precooked bacon and presliced mushrooms gets this gourmet fare to the table fast.

Oxmoor House JUNE 2007

  • Yield: 4 to 6 servings
  • Cook time: 16 Minutes
  • Prep time: 8 Minutes
  • Other: 5 Minutes


  • 4 fully cooked hickory smoked bacon slices
  • 1 medium onion, cut vertically into thin slices
  • 1 tablespoon butter, melted
  • 2 garlic cloves, minced
  • 2 (8-oz.) packages sliced fresh mushrooms
  • 1 3/4 teaspoons salt, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground black pepper
  • 2 (1-lb.) sirloin steaks (1 1/4
  • 1/2 teaspoon freshly ground black pepper


Reheat bacon according to package directions until crisp; coarsely crumble. Sauté onion in butter in a large skillet over medium heat 5 minutes until beginning to brown. Stir in garlic, mushrooms, and 3/4 tsp. salt. Sauté 10 minutes or until mushrooms are tender and liquid evaporates. Stir in bacon, parsley, and 1/8 tsp. pepper.

While mushrooms cook, sprinkle both sides of steaks with remaining 1 tsp. salt and 1/2 tsp. pepper.

Broil 5 1/2" from heat 7 minutes on each side or until desired degree of doneness. Let stand 5 minutes before slicing. Cut steaks into thin slices; arrange on a serving platter, and top with mushrooms.