Maria NasirThis recipe is nothing pretentious, nothing extra ordinary…just a hearty, rustic plate of delicious food !
I chose eye of round to cut my medallions from…it is very lean, has almost the same texture as sirloin and is less expensive. I cut the medallions 1 inch thick…for rare steaks of this thickness grill them 2 minutes on each side on high heat, for medium rare steak grill 3 minutes on each side on high heat, for medium steak grill 5 minutes on each side on medium high heat and for well done steak grill on medium heat for 6-7 minutes each side. After grilling, let the steak rest for 5 minutes.
For Grilled Beef Medallions :
4 beef eye-round medallions
2 tablespoons ginger-garlic paste
2 tablespoons white vinegar
2 tablespoons olive oil
salt to taste
This Is What You Do :
Marinate the medallions in ginger-garlic paste, vinegar, salt and olive oil overnight or for at least 4-5 hours.
I used an indoor griddle to cook them…you can use an outdoor grill or simply pan fry them.
Heat the griddle on high heat for a few minutes before you place the steaks on it.
Place the steaks on the griddle.I like mine well done so I sear them for 6 minutes on each side, uncovered. Then another 6 minutes on medium low heat covered.
When the steaks are cooked as you desire, take them off the heat and set aside to rest while you prepare the mushroom sauce.
For Mushroom Sauce :
4 dried shiitake mushrooms
2 cups mushroom cooking water or chicken broth
2 tablespoons butter
1/2 cup milk
2 teaspoons corn flour
1 teaspoon ground black pepper
2 teaspoons white vinegar
1 medium onion, chopped
2 tablespoons olive oil
Salt to taste
This Is What You Do :
Soak dried mushrooms in water for 20 minutes. Bring to a boil in the same water, turn off heat and leave them in the water for a while.
Heat oil in a sauce pan, add butter and onions and stir fry till onions turn opaque, not golden. Add sliced mushrooms and continue to stir fry.
Add the mushroom water into the sauce pan, let simmer for a couple of minutes. (I added the water in which I had boiled the mushrooms to make the sauce, you can use your favourite broth. )
Dilute corn flour in milk and add to the sauce to thicken it up. Keep stirring, add ground black pepper and salt, and stir in a little vinegar.
Pour the sauce over medallions, serve with your favourite grilled vegetables or salad. I served grilled French beans and zucchini on the side.