Montreal Steak and Mushroom Skillet

• 180 g raw beef sirloin steak — Raw beef top sirloin steak
• 160 g, quartered — Raw white mushrooms
• 150 g cooked brown rice — Cooked long-grain brown rice
• 60 g, sliced — Raw yellow onion
• 7 g (about 1 1/4 tsp) — Dijon mustard
• 6 g (about 1 tsp) — Pure maple syrup
• 10 g (2 tsp) — Avocado oil
• 0.7 g (about 1/3 tsp) — Ground coriander seed
• 0.6 g (about 1/2 tsp) — Dried thyme leaves
• 0.8 g (about 1/3 tsp) — Ground black pepper
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Season the steakPat the steak dry and coat both sides with the coriander, thyme, black pepper, and 0.4 g salt.Look for: The surface is dry and evenly covered with coriander, thyme, pepper, and salt.Safety: Wash hands and sanitize surfaces after touching raw beef.
2. 2Sear the first sideHeat 5 g oil in a wide skillet over medium-high, add the steak, and cook without moving for 3 to 5 minutes.5 minLook for: A dark-brown crust covers the underside and the steak releases easily.
3. 3Finish the steakTurn the steak and cook the second side for 3 to 5 minutes.5 min · 145°FLook for: Both faces are browned and the thickest point reaches at least 145°F.Safety: Verify 145°F with a clean instant-read thermometer.
4. 4Rest the steakMove the cooked steak to a clean board and leave it undisturbed for 5 minutes.5 minLook for: The surface juices settle instead of running across the board.Safety: Use a board that did not hold the raw steak.
5. 5Brown the mushrooms and onionAdd the remaining oil, mushrooms, onion, and salt to the skillet and cook over medium-high for 8 to 10 minutes, stirring three times.10 minLook for: The mushrooms are deep brown, the onion is tender, and no watery liquid remains.
6. 6Make the pan glazeStir the Dijon, maple syrup, and 25 g water into the vegetables for 1 minute, scraping up the browned bits.1 minLook for: A thin glossy glaze coats the mushrooms and onion.
7. 7Heat the riceFold the brown rice into the glazed vegetables and cook for 2 minutes.2 minLook for: The rice is steaming throughout and carries a light glaze.
8. 8Slice and serveSlice the rested steak thinly across the grain and arrange every slice over the mushroom rice.Look for: The steak remains juicy and the rice, mushrooms, and onion are evenly mixed.Safety: Use a clean knife and refrigerate leftovers within 2 hours.