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, 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