Grilled Steak and Field Mushrooms with Rocket

by Ruby Hagen February 18, 2015 1 min read

Grilled Steak and Field Mushrooms with Rocket

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  • 1x 250gm porterhouse steak 
  • 3 x large swiss brown / portobello / field mushrooms, cut into thick slices
  • A few big handfuls of rocket (a bowl full)
  • 15ml Olive Oil
  • 20ml Lemon Juice
  • A pinch of sea salt & cracked pepper

Given that summer is in full swing, we have decided to show you a few ways to cook up a feast for your family and friends with Hagens Organics’ meat.

This recipe, cooked on the BBQ, showcases a great cut of beef, and is awesome as a light lunch or served up on a spread at any backyard barbie.

I opted for a porterhouse this time round, but a hanger works very well too.

Firstly, preheat your BBQ/cast iron pan, and sear your seasoned steak for a few minutes each side (turning once) on a high heat (generally 2.5 - 3 mins per side for rare).

Do not cook more than medium. Rest steak in a warm place covered with aluminium foil.

Now, grill your slices of mushroom on your BBQ/cast iron pan you cooked your steak in. Add a little oil or butter if they seem too dry.

Assemble washed rocket in a salad bowl. Take well rested steak, and slice against the grain. Add sliced steak, and mushroom slices, to rocket in salad bowl.

Whisk lemon juice and olive oil, add a pinch of sea salt if you please.

Drizzle lemon juice and olive oil over salad, and toss.

Enjoy with a slightly chilled pinot in the sun.

A great addition would be some roasted beetroot, goats cheese and a some fresh herbs.

Bon Appetit!

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