Adam Liaw: Sirloin steak with Asian mushroom and herb salad


Adam Liaw

Sirloin steak with Asian mushroom and herb salad.

Sirloin steak with Asian mushroom and herb salad. Photo: William Meppem

A great steak can be the perfect centrepiece to a delicious and healthy meal, but serving a choice cut of meat with rich sauces and greasy chips can easily push you into dangerous territory. Never fear – with these lighter options on the side, your steak dinner doesn't have to be a guilty pleasure.

Sirloin steak with Asian mushroom and herb salad

If you love mushroom sauce with your steak but want to avoid butter, cream and thickeners, try this light Asian mushroom and herb salad instead.

350g mixed Asian mushrooms (enoki, shiitake, oyster etc) and button mushrooms


2 tbsp vegetable oil

1 tbsp soy sauce

1½ tbsp rice vinegar

a pinch of castor sugar

1 clove garlic, finely chopped

2 x 200g good-quality sirloin steaks, at room temperature

¼ cup mint leaves

¼ cup coriander leaves

1 large spring onion, finely sliced

1. Cut the mushrooms into bite-sized pieces (enoki mushrooms can be trimmed of any dirty stems and pulled into clumps). Toss the mushrooms in the oil. Mix the soy sauce, vinegar, sugar and garlic in a shallow tray and set aside.

2. Heat a grill pan over high heat and grill the mushrooms, turning regularly until they are cooked through. Transfer the hot mushrooms to the tray and allow them to cool to room temperature in the soy sauce dressing. (The mushrooms will release liquid to increase the volume of dressing.)

3. While the mushrooms are cooling season the steak well with salt, drizzle with a little oil and cook on the grill pan to your liking. Rest the steak well.

4. Toss the mint, coriander and spring onion through the mushrooms and serve with the steak.

Serves 2