Hold onto your taste buds you go on a flavor journey with Balsamic Steak and Mushroom Bites recipe. Whether you’re cooking for a special occasion or simply craving a culinary adventure, this recipe will not disappoint.
September is National Mushroom Month. Which is interesting because International Mushroom Day is in October. I’m not sure how that works, but those are the dates according to Google. That just means we get to celebrate this delicious fungus more than once. Of course, we could totally celebrate it every day if we wanted and I’m sure no one would complain.
I have a confession to make. And I think I’ve said this before, but I did not like mushrooms growing up. They had to be cooked. I couldn’t eat raw mushrooms. If they were in my salad I’d give them to Dad to eat. The white button mushrooms are tolerable. And yes I know they’re in the same family as the cremini and portobello. But those other two just don’t quite taste like the button mushrooms.
What type of steak to use in this steak bite recipe?
Typically, I use cuts of meat in recipes like this one that are not what comes to mind for most people. They might think of a strip steak, ribeye, or even a center cut sirloin steak. While those are all delicious, they’re not the cut I selected for this recipe. Those cuts are great when they’re flying solo but this recipe doesn’t make the steak the star of the dish.
I lean towards what my grocery store sells as a top sirloin or even a chuck steak. For this version, I grabbed the chuck steak. It has such a delicious flavor that is not delicate. It will stand up to the mushrooms and balsamic flavors and still taste like steak.
I’m sure you’ve heard of the chuck roast. Well the chuck steak is from chuck or shoulder part of the cow. It’s best either to cook quickly or to simmer low and slow. There’s no going in between with this cut and have it still come out delicious. That’s why it’s perfect in this recipe. The steak cooks quickly before simmering in the balsamic sauce.
What kind of mushrooms to use in this balsamic steak and mushroom bites recipe?
I used cremini mushrooms. That’s basically baby portobello mushrooms. You could use portobellos and cut them the same size and shape as the steak. That’s actually a good idea. Because portobellos are meaty like steak. You wouldn’t if you were taking a bite of steak or mushroom just by looking at it.
You could use white button mushrooms if you want. They would be a sponge and soak up the balsamic Dijon sauce. It would make them more delicious after browning in the butter. You could go for something totally different and use a shitake or king trumpet. Even a lion’s mane! There are so many types of mushrooms at my local international food market. You could totally elevate this dish with different mushrooms.
What kind of vinegar and mustard should you use?
Aged balsamic. I love the flavor of an aged balsamic vinegar. It should be slightly thick when it comes out of the bottle. For me, I grabbed a truffle flavored dark balsamic vinegar from the pantry. But you don’t have to splurge for the truffle flavored vinegar. Just splurge for an aged balsamic vinegar that coats the bottle when you turn it over. Or if you have a bottle of balsamic glaze in the pantry, like me, then use that. You might want to add a little extra butter to thin it out for the sauce.
I grabbed my Dijon mustard. I contemplated the truffle Dijon mustard but decided not to add truffle on truffle. However, I did grab the Maille Dijon mustard. It is the best Dijon mustard we have the store. And it’s one that I trust in all my recipes. No, this isn’t a post for Maille mustard. It’s just my favorite mustard.
How do you make balsamic steak and mushroom bites?
You start with the mushrooms. They will take the longest to cook in this recipe. Remember what I said about the steak? So, yes you want to start with the mushrooms. They took a good 7 to 10 minutes to get golden brown and delicious just the say I like them. Then I put them in a bowl and focused on the steak.
Turn the heat on the pan up to high. You want to get the steak bites to sear completely before continuing with the recipe. Of course, you must watch that the butter doesn’t get overly brown. That’s why I combine the butter and olive oil in the pan; to prevent the butter from burning.
The steak bites seared 3 to 4 minutes on each side before I put the mushrooms back in the pan and turned the heat down to medium-high. This is when I added the garlic to the pan. You can add it to the mushrooms but it might get too brown. You don’t want to burn it. And that’s precisely why you don’t add it with the steak. Adding it at this point is the perfect time.
Stir I the balsamic vinegar and bring it to a boil. Simmer for a few minutes before stirring in the Dijon mustard. Then let the sauce simmer until it thickens slightly. It’s not going to be a gravy consistency. You want it to be more like a glaze or a pan sauce. The garlic should be fragrant and tender when the sauce is ready.
Make sure to taste the sauce. Depending on the vinegar you use, you might need to add a little honey. There’s nothing more disappointing than biting into this delicious recipe and have your mouth pucker from more than tart balsamic vinegar. I wouldn’t want that at all! So please, taste your sauce. And while you’re at it, check for salt and pepper flavors, too.
As you can see, I put mine on top of a deliciously baked sweet potato. It was the perfect vessel for the rich mushrooms, tender steak, and tangy sauce. It added an earthiness that complimented the mushrooms. A sweetness that paired well with the sauce. And a rich flavor that elevated the steak bites. And yes, I did butter, salt, and pepper the potato before I topped it with the balsamic steak and mushroom bites.
This is a quick recipe. Even with chopping the mushrooms and steak it’s on the table in under 30 to 40 minutes. So, a quick and delicious dinner for a busy weeknight. It’s even faster if you chop the mushrooms beforehand. Just saying.
Hold onto your taste buds you go on a flavor journey with Balsamic Steak and Mushroom Bites recipe. Whether you're cooking for a special occasion or simply craving a culinary adventure, this recipe will not disappoint.
- 3 cups thick sliced mushrooms
- 1 1/2 tablespoons garlic olive oil
- 1 1/2 tablespoons butter
- 1 pound top sirloin cut into bite-sized pieces
- 2 tablespoons garlic
- 1/4 cup truffle balsamic vinegar
- 1 tablespoon Dijon mustard
- Preheat a nonstick skillet over high heat and add 1 tablespoon garlic olive oil and 1 tablespoon butter. Add the mushrooms and sauté until golden brown and crispy around the edges. Remove them from the pan and keep warm.
- Reduce the heat to medium-high add the remaining olive oil and butter. Brown the steak bites on all sides. Stir in the garlic and return the mushrooms back to the pan and sauté until heated through.
- Stir in the vinegar and simmer until it reduces by half before whisking in the mustard. Simmer 2 to 3 minutes or until the mustard is heated and the sauce thickens.
Amount Per Serving Calories 477Total Fat 31gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 15gCholesterol 123mgSodium 213mgCarbohydrates 15gFiber 3gSugar 9gProtein 35g
Must Make Mushroom Recipes
- Balsamic Steak and Mushroom Bites from A Kitchen Hoor’s Adventures
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- Creamy Garlic Mushrooms from Jen Around the World
- Parmesan Polenta with Mushrooms from That Recipe
- Shrimp Stuffed Mushrooms from Art of Natural Living
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