Wooster Glazed Steak Bowls with Brown Butter Mushrooms and Charred Scallion Rice

Wooster Glazed Steak Bowls with Brown Butter Mushrooms and Charred Scallion Rice

Rich, savory and elegant—these steak bowls use Wooster Sauce to create a glossy umami glaze for pan‑seared steak, paired with nutty brown butter mushrooms and charred scallion rice. The sauce is used two ways: added into the glaze to finish hot steak, and a small amount folded into a warm brown butter that tosses the mushrooms, creating a layered savory profile throughout the bowl.

Ingredients

• For the steak
  • 1 lb flank steak or skirt steak (about 2 steaks), trimmed
  • Salt and freshly ground black pepper
  • 1 tbsp neutral oil (canola or vegetable)
  • For the glaze: 1/3 cup Wooster Sauce, 1 tbsp soy sauce, 1 tsp honey (optional)
• Brown butter mushrooms
  • 8 oz cremini or button mushrooms, cleaned and quartered
  • 2 tbsp unsalted butter
  • 1 tbsp Wooster Sauce (stirred into butter at end)
  • Salt and pepper to taste
• Charred scallion rice
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cups water or stock
  • 3 scallions, halved and charred (or thinly sliced raw as garnish)
  • 1 tbsp toasted sesame oil or olive oil
  • Salt to taste
• To finish and garnish
  • Fresh cilantro or parsley, chopped (2 tbsp)
  • Toasted sesame seeds or crushed toasted almonds (optional)
  • Lime wedges (optional)

Instructions

1. Prepare the rice: Combine rinsed jasmine rice and water or stock in a small pot. Bring to a boil, reduce to low, cover and simmer 12–14 minutes until liquid is absorbed. While rice cooks, char scallions over a hot grill pan or skillet about 1–2 minutes per side until blackened in spots (or slice raw if preferred). When rice is done, fluff with a fork and stir in toasted sesame oil and sliced charred scallions. Season with salt and keep warm.
2. Cook the mushrooms: In a skillet over medium-high heat melt 2 tbsp butter until foaming. Add quartered mushrooms in a single layer (work in batches if necessary) and let sear undisturbed 3–4 minutes until deeply browned. Toss and cook another 2–3 minutes. Remove from heat, stir in 1 tbsp Wooster Sauce into the hot brown butter to coat mushrooms (mix quickly) and season with salt and pepper. Set aside and keep warm. The Wooster in the brown butter gives a savory, slightly tangy note to the mushrooms.
3. Make the Wooster steak glaze: In a small saucepan combine 1/3 cup Wooster Sauce, 1 tbsp soy sauce and 1 tsp honey. Warm gently over low heat until loosened and slightly syrupy; keep warm.
4. Cook the steak: Pat steak dry and season generously with salt and pepper. Heat 1 tbsp neutral oil in a heavy skillet or grill pan over high heat until smoking. Sear steak 3–4 minutes per side for medium‑rare (adjust time for thickness). Transfer to a cutting board and rest 5 minutes. Slice thinly against the grain.
5. Glaze the steak: Brush sliced steak with the warm Wooster glaze or return steak slices to the hot pan briefly and spoon glaze over so edges caramelize slightly. Remove and arrange slices for bowls.
6. Assemble bowls: Divide charred scallion rice among 3–4 bowls. Top with a portion of glazed steak slices and a generous scoop of brown butter mushrooms. Sprinkle chopped cilantro and toasted seeds over each bowl. Serve with lime wedges if desired.
7. Serve immediately: The glaze should be glossy and the mushrooms warm—offer extra Wooster Sauce at the table for those who want more savory punch.

Notes

• Creative use of product: Wooster Sauce is used both in the warm glaze that finishes the steak and stirred into brown butter to dress the mushrooms—this layered use creates umami continuity across protein and vegetable elements.
• Make‑ahead: Cook rice and mushrooms ahead; reheat and glaze the steak just before serving for best texture. The glaze can be prepared in advance and warmed gently.
• Substitutions: Swap steak for grilled tofu or chicken; use brown rice or cauliflower rice as a lighter base.