- 25g dried porcini mushrooms
- 1 sprig thyme, leaves only
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 thick sirloin steak
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- baked potatoes and salad, to serve
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.
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.
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