This lean, thick and flavorful baseball cut sirloin is crusted with dried and fresh wild mushrooms and a medley of spices..
4 Chairman’s Reserve® Beef sirloin steaks (1 to 2 lb)
1 ounce dry mushrooms
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon white sugar
1 teaspoon chili powder
2 tablespoons fresh chopped rosemary
6 ounces wild mushrooms
- Heat an outdoor grill over medium heat.
- Combine the dry mushrooms, garlic powder, onion powder, salt, pepper, sugar and chili powder in a blender or spice grinder. Toss in the rosemary and season the steaks on all sides.
- Cook the steaks and mushrooms on the grill to desired doneness, about 5 to 10 minutes on both sides.
- Serve the steaks topped with the mushrooms.