This modern steak Diane takes all the goodness from the original but brings the dish into the present day! I do this by adding dark soy sauce, optional French fried onions and optional bleu cheese on top. It takes it to another level and really feels like a restaurant worthy dish at home.
My family loves this recipe! My 5 year old ate 3rd’s! 3rd’s! I was honestly shocked how much she loved it! Since kids don’t pretend to like something, I love using them as a reference to how other people will react to a recipe. Her response echoes me and my husband’s reviews of this recipe too so I think it’s safe to say this is a winner.
I love to use dark soy sauce in this recipe. specifically a mushroom flavored soy sauce, however, I know that isn’t always available for everyone so you can use regular soy sauce for the marinade to this recipe.
This recipe can be served with or without French fried onions and blue cheese on top. We serve it at every level at my house, the kids love it without the onions and bleu cheese. My husband loves it with just the French fried onions and I love it with both.
I have also listed mushrooms as an optional ingredient. My family doesn’t love mushrooms so I didn’t add them, however, if I was making this just for me, I would totally add them.
Don’t feel like you need an expensive steak for this recipe. I like to use the cheapest cut of steak I can find because we are going to tenderize the meat and then marinade it so it will be super tender no matter the cut.
I am feeding a family of 6, so I always appreciate taking a cheaper of cut of meat and turning it into a tender and delicious steak.
What you need to make this modern steak Diane: (printable recipe below)
Serves 4 – 6
- 1.5 pounds steak of choice – I use the cheapest steak I can find (usually top round or sirloin) we will tenderize it
- salt and pepper
- 2 tablespoons dark soy sauce – regular can also be used, I love a mushroom infused soy sauce too
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3 tablespoons garlic – chopped
- 1 cup sliced mushrooms – cremini or white. optional
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- French fried onions – for on top ~3 tablespoons per steak – optional
- 1 teaspoon crumbled bleu cheese – optional
Instructions
- Season steak with salt and pepper on each side.
- using a mallet, meat tenderizer or rolling pin, pound out the steaks so they are about 1/2 inch thick.
- Place steak into a zip lock bag or container and add dark soy sauce and mix steak around so it’s nicely coated by the sauce.
- Let it marinade 30 minutes on a counter.
- In a large cast iron pan, add butter and olive oil and heat on high heat, when the butter is melted and hot.
- Add steaks and sear quickly on each side then remove and set aside.
- Add garlic and mushrooms to the hot pan, reduce to medium heat and stir until the garlic and mushrooms start to soften, should only take 1-2 minutes.
- Add chicken stock, salt and Dijon mustard and any liquid on the steak plate.
- Simmer for a minute or so until a thin sauce forms.
- Add the steak back to the pan and coat nicely on each side with the sauce.
- Remove steak from pan, pour the pan sauce over the top and let it sit for 3-4 minutes to rest, then serve, spooning on more sauce as desired.
- Top with French fried onions and bleu cheese if desired.
- Enjoy!
Here are a few other recipes you may love:
Grilled Italian Pork Steaks
Filet Mignon Beef Wellington
Crockpot Italian Beef Pot Roast
Modern Steak Diane
Ingredients
- 1.5 pounds steak of choice – I use the cheapest steak I can find usually top round or sirloin we will tenderize it
- salt and pepper
- 2 tablespoons dark soy sauce – regular can also be used I love a mushroom infused soy sauce too
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3 tablespoons garlic – chopped
- 1 cup sliced mushrooms – cremini or white. optional
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- French fried onions – for on top ~3 tablespoons per steak – optional
- 1 teaspoon crumbled bleu cheese – optional
Instructions
- Season steak with salt and pepper on each side.
- using a mallet, meat tenderizer or rolling pin, pound out the steaks so they are about 1/2 inch thick.
- Place steak into a zip lock bag or container and add dark soy sauce and mix steak around so it’s nicely coated by the sauce.
- Let it marinade 30 minutes on a counter.
- In a large cast iron pan, add butter and olive oil and heat on high heat, when the butter is melted and hot.
- Add steaks and sear quickly on each side then remove and set aside.
- Add garlic and mushrooms to the hot pan, reduce to medium heat and stir until the garlic and mushrooms start to soften, should only take 1-2 minutes.
- Add chicken stock, salt and Dijon mustard and any liquid on the steak plate.
- Simmer for a minute or so until a thin sauce forms.
- Add the steak back to the pan and coat nicely on each side with the sauce.
- Remove steak from pan, pour the pan sauce over the top and let it sit for 3-4 minutes to rest, then serve, spooning on more sauce as desired.
- Top with French fried onions and bleu cheese if desired.
- Enjoy!