Name: Air-Fryer Top Sirloin Steak with Roasted Zucchini and Shiitakes
Total time: 1 h
Ingredients: 12 ounces shiitake mushrooms, stemmed, halved if large; 2 scallions, white parts cut into 1-inch lengths, green parts sliced thin; 1 tablespoon toasted sesame oil, divided; ½ teaspoon table salt, divided; 2 small zucchini (6 ounces each), halved lengthwise; 1 (8- to 12-ounce) top sirloin steak, 1½ inches thick, trimmed; 1 tablespoon canola oil, divided; 1 1tablespoon white miso; 1 tablespoon warm tap water; 2 tablespoons mirin; 1 garlic clove, minced to paste; ¼ teaspoon white pepper

Why This Recipe Works

We tossed the vegetables with potent toasted sesame oil and gave them a head start in the air fryer to prevent overcrowding the air-fryer basket and steaming the steak. We roasted the zucchini in larger pieces so that it could brown but not overcook or get mushy. Then we removed the zucchini and mushrooms and cooked the steak till it was lightly browned. While the meat rested, we made a miso dressing, sliced the zucchini into smaller pieces, and tossed it with the mushrooms and the dressing.

Before You Begin

You can serve this dish with brown rice or quinoa. This recipe can be easily doubled.

Instructions

Toss mushrooms and scallion whites with 1 teaspoon sesame oil and ⅛ teaspoon salt in large bowl. Arrange mushroom mixture in even layer in air-fryer basket. Toss zucchini with 1 teaspoon sesame oil and ⅛ teaspoon salt in now-empty bowl. Arrange zucchini cut side up on top of mushroom mixture, spaced evenly apart.

Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are softened and lightly browned, 15 to 20 minutes. Transfer zucchini to cutting board and mushroom mixture to now-empty bowl; cover to keep warm.

Pat steak dry with paper towels, rub with 1 teaspoon canola oil, and sprinkle with remaining ¼ teaspoon salt. Place steak in now-empty basket; return basket to air fryer; and cook until steak is lightly browned and registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 12 to 18 minutes, flipping and rotating steak halfway through cooking. Transfer steak to cutting board with zucchini, tent with aluminum foil, and let rest for 5 minutes.

Meanwhile, whisk miso and warm tap water in small bowl until miso is dissolved. Whisk in mirin, garlic, white pepper, remaining 1 teaspoon sesame oil, and remaining 2 teaspoons canola oil. Slice zucchini 1 inch thick. Add zucchini, scallion greens, and 1 tablespoon dressing to bowl with mushroom mixture and toss gently to combine. Season with salt and pepper to taste. Slice steak thin and serve with mushroom-zucchini mixture, passing remaining dressing separately.