Chopped Sirloin Steak Recipe

Make the patty

In a large bowl combine ground beef, finely chopped onion, egg, breadcrumbs, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a fork until just combined—do not overwork. Divide mixture and form into a single large 16 oz style patty roughly 1 inch thick and slightly wider than the finished serving size (or two smaller patties if preferred).

Cook the patty

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When oil is shimmering and butter melted, place the patty in the pan. Sear without moving for 4–5 minutes until a deep brown crust forms. Flip and reduce heat to medium. Cook another 4–5 minutes for medium, longer for desired doneness. If using a thermometer, remove at 145–155°F depending on preferred doneness. Transfer patty to a plate and tent loosely with foil to rest while you make the mushroom-onion pan sauce and finish mushrooms/onion rings.

Prepare onion rings

Peel the yellow onion and slice into 1/2" rings. Separate into individual rings and set aside. In three shallow bowls place flour (seasoned with 1/2 tsp salt and 1/4 tsp pepper), beaten egg mixed with milk, and panko breadcrumbs.

Bread the onion rings

Working in batches, dredge each onion ring first in flour, shaking off excess, then dip into the egg-milk mixture, then coat thoroughly with panko. Place on a tray while oil heats.

Fry the onion rings

Pour about 1/2–3/4 inch of vegetable oil into a heavy skillet (or heat the 1 cup listed) and heat over medium-high until oil reaches 350°F (or test by dropping a small breadcrumb—should sizzle). Fry onion rings in batches 1–2 minutes per side until golden and crisp. Remove to a paper towel-lined tray and season immediately with a pinch of salt.

Prepare mushroom caps

Wipe mushroom caps clean and remove stems. Lightly season caps inside and out with salt and pepper. Heat a separate skillet over medium heat with 1 teaspoon olive oil and 1 tablespoon butter. Add mushroom caps, cavity-side down first for 2–3 minutes, then flip and cook another 2 minutes until tender and lightly browned. Remove and keep warm.

Make the pan sauce

In the skillet used for the patty (leave browned bits), add 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add sliced mushrooms and 1/2 cup sliced onion; sauté 3–4 minutes until softened and browned. Add minced garlic and cook 30 seconds until fragrant. Pour in 1/2 cup beef stock, scraping the pan to release browned fond. Stir in 1 teaspoon Worcestershire sauce and simmer 2 minutes to reduce slightly. Stir in 1 tablespoon heavy cream if using and adjust seasoning with salt and pepper to taste. Keep sauce warm.

Finish steak with sauce

Return the rested chopped sirloin to the skillet or place on a serving plate and spoon the mushroom-onion sauce over the top. Arrange the cooked mushroom caps alongside or on top as desired.

Place the chopped sirloin (16 oz.) on a warm plate. Spoon mushroom-onion pan sauce and sliced mushrooms over the steak. Arrange 4–6 crispy onion rings on the side or stacked on top. Add the cooked mushroom caps beside the steak. Sprinkle chopped parsley over the steak and mushrooms. Serve immediately with a lemon wedge if desired.