Porcini-rubbed steak
By Emma Lewis
Porcini mushrooms really make this dish. A must-try for any steak lover, this simple recipe is a real treat
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Prep:15 mins
Cook:5 mins
Plus overnight marinating - Serves 2
- More effort
Nutrition per serving
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kcal 478
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fat 10g
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saturates 2g
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carbs 1g
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sugars 0g
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fibre 2g
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protein 47g
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salt 0.29g
Ingredients
- 25g dried porcini mushrooms
- 1 sprig thyme, leaves only
- 2 thick sirloin steaks
- 1 tbsp olive oil
- baked potatoes and salad, to serve
Tip
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
Method
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.
