This Top Sirloin Steak with Mustard Sauce recipe is my go-to dinner for busy weeknights when I’m craving red meat! It’s fast, healthy, and delicious.
Monday’s come around again. How was your weekend? Mine was lovely. As I mentioned in my Homemade Kettle Corn post last week, it’s fair time around here, so I got in a little fair visit and went to the movies to see Magnificent Seven. Not a bad weekend at all. 😉
We are nearly through the month of September, which means here on the blog, our month of Simple September Dinners is drawing to a close. But fear not, you know I love me some quick and easy recipes. There are plenty more of them in our future.
This month we made Easy Teriyaki Chicken using chicken thighs and Basil Chicken Pasta with chicken breasts. We are finishing out the month with something a bit more robust: Quick and Easy Broiled Steak With Mustard Sauce.
I almost never cook red meat during the work week, because I try to keep weekday meals light and easy, but if I do make steak between Monday and Thursday, it’s almost 100 percent sure to be this recipe. Broiling steak is the easiest, least fussy way to cook steak, and as long as you don’t grossly overcook your meat, your steak’s going to come out juicy, tender, and flavorful.
For this recipe, you just toss a little salt and pepper on some top sirloin and stick it under your broiler. During the short time that your steaks require to cook, you give some mushrooms, onions, and garlic a quick saute, steam some green beans, and throw together a quick mustard sauce, which is just beef broth, sour cream, and mustard.
The mustard sauce is a little tangy from the sour cream, creamy, but not too rich. I love the way it tastes poured over the top sirloin, but it’s also a killer topping for your green beans. I usually don’t feel like green beans need a ton of dressing up, but this sauce, I’ll allow. Also probably hog and not share.
I almost always serve this as is, with just the steak and green beans, but if you want to add some carbs to dinner, homemade mashed potatoes are my favorite. 🙂
The entire meal takes about 20 minutes from start to finish and if you’re in the mood for a healthy steak dinner, you won’t find better than this.
Steak With Mustard Sauce Recipe Tips For Success
- Top sirloin steak can vary a ton in size, so take the cooking times in this recipe with a grain of salt, particularly if you have a very thick piece/pieces of meat.
- Make sure to use a rimmed baking sheet* so you don’t wind up with boiling hot steak juice all over your oven or floor. And cover your tray with foil, because sometimes when you are broiling this small amount of meat, the juices in the pan are thin enough to burn under the broiler. Don’t be alarmed if this happens, but foil is important here because it will protect your pan. Also, never use wax or parchment paper under the broiler!!
- Let your meat rest after cooking so the juices have time to distribute themselves throughout the steak, and when it comes time to cut, slice across the grain for the most tender slices. Not sure how to find the grain? Read this post from Serious Eats on the subject.
- Finally, for the very best results, use an instant-read thermometer*! It’s the best, most accurate way of determining when to pull your meat from the oven. Temps are:
Rare 125° (with 3 minute rest)
Medium rare 130°-135°
Medium 135°-140°
Medium well 145° (with 3 minute rest)
Well done 160°
(The steak in these photos was cooked to about 142°)
More Easy Dinner Recipes
As written, this recipe serves two but doubles easily. For doubling instructions, see recipe notes.
Quick and Easy Broiled Steak With Mustard Sauce
Ingredients
Steak
- 10 ounces top sirloin
- Freshly ground black pepper
- Salt
Mustard Sauce
- 1 cup sliced mushrooms*
- 1 green onion thinly sliced
- 1 clove garlic diced
- 1 cup beef broth
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
Serve With
- Steamed green beans
Instructions
Steak
- Preheat your broiler on high and line a rimmed baking sheet with foil and lightly grease.
- Lightly score 4 shallow cuts on both sides of the steak, two in each direction (per piece of meat if your sirloin is in smaller pieces).
- Sprinkle both sides generously with freshly cracked pepper and salt.
- Place steak on the prepared baking sheet and broil for 4 to 6 minutes per side, until steak reaches your desired level of doneness. Remove from oven, tent with foil, and allow to rest for at least 5 minutes before slicing across the grain.
Sauce
- While your steak is cooking, heat a medium skillet over medium heat and lightly grease with cooking spray or a small drizzle of olive oil. Add mushrooms and sliced green onions. Saute until mushrooms are lightly browned, 3 to 4 minutes. Add garlic and cook for 30 seconds.
- Transfer vegetables to a plate and return pan to heat.
- Add beef broth to your pan and bring to a simmer. Simmer for 3 to 4 minutes until reduced by half. Remove from heat and whisk in sour cream and mustard. Add salt and pepper to taste (if you use full-sodium beef broth, you probably wont need salt). If not ready to serve, you can keep the mixture warm over very low heat--do not boil.
- Serve steak alongside steamed green beans, with mustard sauce spooned over both. Enjoy!
Notes
Recipe Adapted From Moms Who Think
Varun Sharma says
Turned out very nicely! However, I would have browned the onions with the steak (in the pan) prior to putting it all in the oven.
Tracy says
Love that idea!
Jaime says
Question! When do you use a broiler pan and what for? I’m clearly a novice! Thank you.
Tracy says
Generally you just use broiling pans when you’re using your broiler. They’re made to stand up to the high heat of the broiler, but they’re also nice when you want to cook something up out of its juices since a broiler pan will allow all liquid to drip down to the pan beneath.
Anna says
This is awesome to try out. Thanks for your sharing. My friends and husband will love this for sure. Can’t wait to try this out.
Tracy says
Hope you all enjoy it!!
Dotty G says
I should have doubled, haha! It’s simmering right now, and so yummy, I keep ‘tasting’ to make sure it’s properly simmering! Thanks.
Tracy says
LOL. I do that too! So glad you like it, Dotty!
Kendrick says
Great Recipe Tracy,
The photos are amazing and the steak looks delicious.
I am going to try and cook it tomorrow.
Thank you!
Tracy says
Thanks so much, Kendrick! I hope you enjoy it!
Dawn - Girl Heart Food says
I don’t eat red meat all that often, but every once in a while I get a craving for it and this looks like something I would LOVE!! That sauce is perfect; I love creamy sauces or even blue cheese with steak. Just what I would want and love how quick this recipe comes together! Pinned!!
Sounds like you had a great weekend! I heard that movie was good….definitely have to check it out 🙂
Tracy says
Thanks, Dawn! And thanks for pinning!!
Emily says
That steak looks cooked to perfection! And that mustard sauce looks so good!
Tracy says
Thanks, Emily!!
Tara says
This steak looks gorgeous! I have actually never used the broiler for steak before. Love that you included the tips.
Tracy says
Thanks, Tara! I actually never had until I started making this recipe a few years ago, and it was such a game changer!
Diana says
My household loves mushrooms and the occasional streak! This recipe looks amazing and I would love to try it soon!
Tracy says
Thanks so much, Diana!
veggiesdontbite@gmail.com says
That mustard sauce sounds so good. I love the dijon and garlic flavors together! And the touch of creaminess.
Tracy says
It really is!! And thanks! 🙂