Grilled Steak and Field Mushrooms with Rocket
- 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.