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Dinner Recipes

Skillet-Seared Steak Supper Recipe Turns Out Tender and Juicy Every Time

Gluten-free coconut aminos add a savory, slightly sweet flavor similar soy sauce

I love to marinate steak in soy sauce and citrus juice, then pan-sear it to medium-rare perfection. Just thinking about the combination of salty and sweet with the meaty juices makes my mouth water. But lately, I’ve been trying to cut back on sodium and gluten. That’s why this Skillet-Seared Steak Supper recipe is perfect. It has all the flavor I crave. Plus, our pro-chef trick ensures the meat cooks up deliciously.

We sear sirloin in a sizzling hot pan. Now, for the easy secret: We finish it off in a high-temperature oven. The heat circulates around the skillet, seals in juices and ensures the meat turns out juicy and tender every time. Then we combine cooked veggies and the steak juices with coconut aminos. This salty-sweet condiment tastes similar to soy sauce but with far less sodium. And it’s wheat- and gluten-free. You can find it in the health food aisle of most grocery stores.


4 serving

Total Time

Prep Time


  • 1 lb. sirloin steak
  • 2 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 5 Tbs. + 2 tsp. extra-virgin olive oil
  • 1 lb. brown mushrooms, trimmed and quartered lengthwise
  • 1 lb. asparagus, trimmed, stalks cut into thirds
  • 2 tsp. coconut aminos


• Heat oven to 400°F. Thoroughly season steak with 1 tsp. salt and pepper.

• Heat large oven-proof skillet over high heat. Add 2 Tbs. olive oil, being sure to coat bottom of pan. Reduce heat to medium-high and add steak to skillet. Cook until well browned on first side, about 3 min. Flip and brown other side for 1 min. Transfer skillet to oven and cook steak until medium-rare, about 4 min. Remove skillet from oven and transfer steak to plate, reserving juice from skillet. Partially tent steak with foil; let rest 15 min.

• Return skillet to medium-high heat. Add 1 Tbs. olive oil and half of mushrooms; season with 1⁄8 tsp. salt. Cook, stirring, 2 min., then cover and cook until mushrooms have released liquid and look shiny, about 2 min. Transfer mushrooms, along with juices to bowl; reserve. Repeat with 1 Tbs. oil, remaining mushrooms and 1/8 tsp. salt.

• In same skillet, heat 1 Tbs. plus 2 tsp. olive oil over medium heat. Add asparagus and 1⁄2 tsp. salt and cook, stirring once halfway through, 4 min. Stir again, cover, and cook 2 min. Stir again and cook, uncovered, until asparagus is soft and cooked through, about 4 min. Turn off heat and add mushrooms and all juices and coconut aminos to skillet. Stir to combine well. Transfer to platter.

Cut steak into 1⁄4"- thick slices. Serve on top of mushrooms and asparagus.

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