SIRLOIN STEAK AND ROASTED PORCINI MUSHROOMS WITH BLACK-OLIVE VINAIGRETTE
Recipe Neil Roake
olive oil 8 porcini mushrooms 4×300g sirloin steaks
for the black-olive vinaigrette
20 black kalamata olives 3T olive oil 1T balsamic vinegar
Preheat the oven to 180°C. Drizzle olive oil over the mushrooms and roast for 20 minutes. Fry the steaks on a hot griddle for about five minutes on each side, or to the desired wellness.
To make the vinaigrette, remove the olive pits and chop the flesh finely, almost to a paste, then stir in the olive oil and vinegar. Serve the steak with the vinaigrette and roasted porcini mushrooms, and home-made chips on the side.