For company
Seared and roasted marinated steak with mushrooms and green noodles
Thick-cut mature sirloin, seared hard, then marinated with shiitake in a sriracha-soy marinade and left in the fridge until you're ready to roast. My way of doing braai day.
Woolworths TASTE, December 2025 — and it has not left my kitchen since. All the work happens the day before, which is exactly what you want when people are coming.
Method
- 01
Pat the sirloin very dry and season heavily with salt and pepper. Get a heavy pan smoking hot with the oil and sear the steak hard on every surface — 2 minutes a side, including the fat edge — until deeply crusted. Lift out and let it cool for 10 minutes.
- 02
Whisk the soy, sriracha, honey, rice vinegar, sesame oil, garlic and ginger together.
- 03
Tear the shiitake and king oyster mushrooms into big pieces and toss them through the marinade.
- 04
Put the seared steak into a dish, spoon the mushrooms and all the marinade over it, cover, and refrigerate for at least 4 hours and up to 24. Turn it once if you remember.
- 05
When you're ready to serve, heat the oven to 220°C. Roast the steak and mushrooms in the marinade for 12–15 minutes for medium-rare on a thick cut — a probe should read 52°C at the centre.
- 06
Rest the steak on a board for 10 minutes while you cook the noodles. Keep the mushrooms and pan juices warm.
- 07
Cook the noodles, drain, and toss them straight through the hot pan juices with the enoki and half the spring onion.
- 08
Carve the steak across the grain into thick slices. Pile the noodles on a platter, lay the steak over, spoon the mushrooms and juices on top, and finish with watercress, the rest of the spring onion and sesame seeds.
Keep cooking
