Recipe courtesy of Amy Muzyka-McGuire, culinary consultant
© RYAN CASTOLDI

Steak Divine

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• 2 (340 g/12 oz each) AAA Kirkland Signature Strip Loin Steaks
• Salt and pepper
• 30 to 45 mL (2 to 3 Tbsp) high-heat oil
• 1 shallot, thinly sliced
• 113 g (4 oz) portobello, white or brown mushrooms, sliced
• 45 mL (3 Tbsp) butter
• 10 mL (2 tsp) minced garlic
• 30 mL (2 Tbsp) cooking sherry
• 45 mL (3 Tbsp) teriyaki sauce
• 60 mL (¼ cup) beef broth
• 1 mL (¼ tsp) red pepper flakes
• 80 mL (⅓ cup) cream
• 10 mL (2 tsp) chopped chives

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Heat oven to 220 C (425 F). Season steaks lightly with salt and pepper. Heat oil on medium-high in a cast-iron skillet. Add steaks; sear 1 to 2 minutes per side. Transfer steak to a broiler pan. Cook to desired doneness or 5 to 7 minutes for a suggested internal temperature of 63 C (145 F); remove steaks to a platter to rest.

Meanwhile, cook shallot and mushrooms in the same pan over medium heat, stirring until mushrooms begin to brown. Stir in butter and garlic; cook 2 minutes. Add sherry, teriyaki sauce, broth and pepper flakes; cook 2 minutes. Stir in cream; cook over low heat 3 to 5 minutes. Stir chives into sauce; serve sauce with steaks. Makes 2 to 4 servings.