Porcini-rubbed steak
Porcini mushrooms really make this dish. A must-try for any steak lover, this simple recipe is a real treat
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Plus overnight marinating
- 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.
- 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
Emma says...
No one knows how to cook steak better than the Americans, which is why I've adapted this recipe from a famous New York chef, Mario Batali. He grinds porcini to a fine powder, then uses this as a rub to load his steak with flavour. Any leftover rub can be stirred into a risotto or soup.
Per serving
478 kcalories, protein 47g, carbohydrate 1g, fat 10 g, saturated fat 2g, fibre 2g, salt 0.29 g
Recipe from Good Food magazine, November 2007.
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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
Plus overnight marinatingFlavour-packed sirloin
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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02 July 2008
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03 August 2008
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