Napolean’s Everyday Gourmet Grilling – Grilled Sirloin Steak With Caramelized Onions and Mushrooms

Napolean’s Everyday Gourmet Grilling

There is a peculiar contagion in the air. While spring is the most common onset of this contagion it can manifest all year round. Men are particularly susceptible, as a result, you may have already noticed the symptoms. Do your menfolk appear bemused, beguiled or besotted? Have you noticed them staring into the backyard or dreamily flipping through hardware catalogues? They are probably infected if so. They just might be suffering from “Barbeque Fever”.

“Barbeque Fever” is extremely contagious. This fever is not harmful, therefore no need for alarm, treatment is available. Cook, outdoors. Not a cave person you say? You have no desire to eat food that tastes like charcoal? Can’t say that I really blame you. Never fear, Chef Ted Reader can help.

Napolean Gourmet Grills teamed up with Chef Ted Reader, all bravely suffering from this same affliction and have risen above their symptoms to create the ultimate barbeque lovers cookbook. With full colour pics and delicious remedies (recipes) for what ails you, this is the only prescription you will need.

There is no cure for “Barbeque Fever” but hey, with remedies like these and the smell of barbeque floating through the air, therefore who would want one?

Has Everything You Need

To make sure you have everything you need, Napolean’s Everyday Gourmet Grilling includes tips, guides and information about the tools you need and the food you will want to prepare. The steak doneness chart is smack dab in the middle of the book, a good spot for this important information.

The book starts with a foreword from the owners of Napoleon Grills and then “In The Beginning” from Chef Ted Reader with all the details you need to get started. The categories include Rubs, Marinades, Sauces, Grilled Vegetables and Fruit, Grilled Fruit, Side Dishes for the Grill, Appetizers, Salads, Sandwiches, Beef, Cooking Beef the Sizzle Zone Way, Veal and Lamb, Pork, Poultry, Fish and Seafood and Desserts.

The recipes are easy to follow and full of variety. Not just for the carnivore, there are plenty of grilling ideas for everyone in the family.

Equipment needed: Napoleon Round or Square Wok Topper

Enjoy this delicious offering from the book:

Grilled Sirloin Steak With Caramelized Onions and Mushrooms

Print Recipe Pin Save
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 35 minutes
Makes4 Servings


Garlic Mixture

  • 6 cloves garlic pureed
  • 1 tablespoon Dijon mustard 15 mL
  • 1 sirloin steak trimmed, about 3 lb/1.5 kb
  • salt
  • black pepper freshly ground

Onion Mixture

  • 3 tablespoons butter 45 mL
  • 2 tablespoons olive oil 30 mL
  • 2 onions large, sweet, peeled and trimmed, thinly sliced
  • 1 lb large white mushrooms quartered 500 g
  • 4 cloves garlic minced
  • 1/4 red wine vinegar 60 mL
  • 1 tablespoon granulated sugar 15 mL
  • salt
  • black pepper freshly ground


  • Combine the garlic puree and mustard. Place the steak on a flat surface and pat dry with paper towels, then massage the garlic mixture into the steak.
  • Season the steak with salt and pepper. cover and set aside at room temperature for 30 to 45 minutes.
  • Preheat the grill to medium-high (450 F/230 C).
  • Place the wok - or a heavy saute pan - on the side burner and heat over a high flame.
  • Melt the butter and olive oil to sizzling and add the sliced onions. Saute to soften, about 3 to 4 minutes. Add the mushrooms and continue sauteing until the mushrooms have softened and any moisture has evaporated. Stir in the minced garlic, saute for another 3 minutes, and then move pan over to the grill.
  • Let the mixture slow-saute over the grill, stirring frequently, until the onions have turned a deep golden brown, about 15 minutes. Do not let the onions brown too fast or they will burn instead of caramelizing.
  • Add the vinegar and stir until it is absorbed. Stir in the sugar and season with salt and pepper. Set the onion mixture aside and keep warm.
  • Place the steak on the grill and cook for 5 to 6 minutes a side for medium-rare. Remove the grill and let rest for 3 to 4 minutes.
  • Thinly slice the steak across the grain. Place slices on a platter or individual plates and top with the onion mixture. Serve immediately.


About the Reviewer:
Chris Sadler is Owner and WebAdmin of The
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