Porcini-rubbed steak

Recipe uploaded by

Emma Lewis

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Recipe by Emma Lewis

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1. Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
2. Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there's no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.

Can't find fresh mushrooms?

Fresh porcini mushrooms are an autumnal treat, but you can eat the delicious dried version all year round. Their concentrated taste means that adding a couple to a dish brings it alive with deeply savoury flavours

Per serving

478 kcalories, protein 47g, carbohydrate 1g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.29 g

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Ingredients

• 25g dried porcini mushrooms
• 1 sprig thyme , leaves only
• 2 thick sirloin steaks
• 1 tbsp olive oil
• baked potatoes and salad , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Ingredients

• 25g dried porcini mushrooms
• 1 sprig thyme , leaves only
• 2 thick sirloin steaks
• 1 tbsp olive oil
• baked potatoes and salad , to serve

Per serving

478 kcalories, protein 47g, carbohydrate 1g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.29 g

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