Better Homes and Gardens (Australia) - - Summer Favourites -

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, to gar­nish

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 5 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 6 Serve steak slices topped with warm mush­room mix­ture and sauce. Gar­nish with re­served enoki mushrooms, co­rian­der and re­main­ing shal­lots.

Steak with soy mushrooms

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