- 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.
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.
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