I Love Food Day Recipes (aka dinner): Wagyu Sirloin Steaks, Garlic-Herb Potatoes, Sautéed Mushrooms & Avocado Wedge Salad

Christianne Klein
Sep 9
3 min read

Our Wagyu sirloin, mushrooms, and herbed potato dinner. Image by Christianne Klein.

Today is I Love Food Day, but we couldn’t wait- so we celebrated last night. If there’s one thing you should know about our family, it’s this: we don’t just eat food, we cherish food. Cooking together is our happy place, tasting new flavors is our adventure, and sitting down at the table is where some of our best memories are made.

So we made one of our all-time favorite meals- simple, indulgent, and packed with flavor. Think Wagyu sirloin steaks with sautéed mushrooms, herbed potatoes with garlic, and a crisp wedge salad dressed up with all the good stuff.

Wagyu Sirloin Steaks & Sautéed Mushrooms Recipe

We first tried Wagyu ribeye and found it so rich that a few slices were more than enough. It was far too heavy for us. Enter Wagyu sirloin- the perfect balance of tenderness and flavor without the heaviness. Naturally lean yet full of taste, Wagyu sirloin gets a boost from its beautiful marbling, which adds incredible juiciness and depth. At its best, it’s as tender as filet mignon, even more flavorful, and far more budget-friendly- making it a perfect choice for a special dinner.

Ingredients:

4 Wagyu sirloin steaks
2 tbsp olive oil
4 cloves garlic, minced
8 oz. mushrooms, sliced (cremini, shiitake, or mixed)
1 tbsp butter
4 fresh sprigs thyme or rosemary (1 per steak)
Sea salt and freshly cracked black pepper
Fresh parsley, for garnish

Instructions:

Season steaks generously with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high. Sear steaks 3–4 minutes per side for medium-rare.
In the last minute of cooking, add butter, minced garlic, and one sprig of thyme or rosemary per steak. Baste the steaks with the melted butter and aromatics.
Remove steaks from the pan and let rest 5 minutes. We remove from the heat at 130 degrees for medium-rare.
In the same pan, sauté mushrooms in butter until golden, seasoning with salt and pepper. Spoon over or alongside the steaks.
Garnish with fresh parsley and serve immediately.

Herbes de Provence Potatoes with Garlic

Ingredients:

2 lbs baby potatoes, halved
3 tbsp olive oil
1 tbsp Herbes de Provence
1 tsp garlic powder
Sea salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, herbs, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 30–35 minutes, turning once halfway through, until golden and crispy. Tip: For the best texture, parboil potatoes first for 7–10 minutes- this keeps them fluffy inside while ensuring a perfectly crispy outside.