STEAK WITH SOY MUSHROOMS

Preparation time 10 mins Cooking time 10 mins Serves 2

2 x 180g scotch fillet steaks,

at room temperature Sea-salt flakes and freshly ground

black pepper, to season

4 Tbsp extra virgin olive oil

2 Tbsp oyster sauce

1 Tbsp light soy sauce

5cm piece ginger, peeled,

finely grated

1 small clove garlic, crushed Dash of sesame oil

4 large Portobello mushrooms 100g shiitake mushrooms 200g enoki mushrooms or

shimeji mushrooms, trimmed 1 large red chilli, thinly

sliced on an angle

Juice of ½ lemon

3 green shallots, thinly sliced Handful of coriander leaves

STEP 1 Preheat a barbecue or grill plate over high heat. Season steaks and drizzle over 1 tablespoon of the olive oil. Set aside.

STEP 2 In a medium bowl, combine oyster sauce, soy sauce, ginger, garlic, sesame oil and ½ tablespoon of the olive oil. Stir to combine and set aside.

STEP 3 Preheat a large frying pan over medium-high heat. Rub remaining olive oil over mushrooms, then season. Add to hot frying pan, then cover loosely with a lid and cook for 4 minutes. Set aside.

STEP 4 Roughly slice mushrooms while still warm and transfer to a large bowl, reserving a handful of enoki mushrooms for garnishing. Add oyster sauce mixture, chilli, lemon juice and half the shallots. Set aside to allow flavours to infuse.

STEP 4 Meanwhile, cook steak on preheated grill plate for 3 minutes on one side, flip and cook for a further 2 minutes on the other side, for medium rare. Set aside on a plate for a minute to rest before slicing on an angle.

STEP 5 Serve steak slices topped with warm mushroom mixture and sauce. Garnish with reserved enoki mushrooms, coriander and remaining shallots.