Strip Loin Steak with Shiitake Gravy

Strip Loin Steak with Shiitake Gravy
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:43 Total Time


Add all
  • 2-4

    strip loin or T-bone steaks, 3/4-1 in. (2-2.5 cm) thick

  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 8 oz
    (225 g)

    shiitake mushrooms, very thinly sliced (stems removed)

  • Salt and fresh ground pepper to taste

  • 1/4 cup
    (60 mL)


  • 2 Tbsp.
    (30 mL)


  • marinade:

  • 6 Tbsp.
    (90 mL)

    tamari or soya sauce

  • 6 Tbsp.
    (90 mL)

    lemon juice

  • 4 Tbsp.
    (60 mL)

    red wine vinegar

  • 2 Tbsp.
    (30 mL)

    fresh grated gingerroot

  • 3

    garlic cloves, minced

  • 1 tsp.
    (5 mL)

    crushed chili pepper

  • fresh coriander to taste


Combine marinade ingredients in a glass baking dish and divide into two equal parts. Reserve half for the sauce.

Marinate steaks 15 minutes at room temperature. Drain and discard marinating liquid.

Preheat barbecue to high.

Cook steaks 3 - 4 minutes per side for medium.

Cover loosely with foil and let rest 5 minutes before serving.

In a skillet over high heat, heat oil and fry mushrooms 3 minutes or until golden brown. Season to taste.

Stir in reserved marinade, water and honey.

Bring to a boil and remove from heat.

Spoon shiitake gravy over steaks.

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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