Gouda and Portobello Beef Sirloin

Gouda and Portobello Beef Sirloin
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1/2 Tbsp.
    (22 mL)

    balsamic vinegar

  • 1 Tbsp.
    (15 mL)

    fresh parsley, chopped

  • 1

    garlic clove, chopped

  • salt and ground pepper to taste

  • 6 oz
    (170 g)

    portobello mushrooms, sliced

  • 4x1/2 lb
    (4x225 g)

    sirloin steaks

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1/3 lb
    (150 g)

    gouda cheese, sliced


Preheat barbecue to medium-high. In a large bowl, mix oil with vinegar, parsley, garlic, salt and pepper. Add mushrooms and stir well to coat them.

Brush the steaks with 1 Tbsp. (15 mL) of olive oil and cook the first side on hot grill for 4 minutes During this time, cook mushrooms on the barbecue (about 4 minutes depending on thickness of the slices).

Turn the steaks, season with salt and pepper and cover with the cheese. Lower barbecue temperature to medium. When mushrooms are ready, place them on the cheese. Continue cooking until done as you wish.

Serve immediately.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007