T-BONE STEAK W/ ASIAN STYLE MUSHROOMS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 t-bone beef steaks (about 300g each), at room temperature

¼ cup (60ml) rice bran oil

600g Asian mushrooms, trimmed, cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)

1 cup coriander

1 cup mint leaves

½ bunch garlic chives, plus extra to serve

4 sticks celery, thinly sliced diagonally

2 carrots, cut into matchsticks (we used a julienne peeler)

200g sugar snaps, thinly sliced diagonally

½ small red onion, thinly sliced

SOY AND MIRIN DRESSING

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

2 tbs rice vinegar

1 long red chilli, seeded, finely chopped

2 tsp finely grated ginger

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

1. For the dressing, shake all the ingredients in a small screw-top jar to combine.

2. Heat a barbecue or grill-pan to high. Brush steaks all over with half the oil and season well. Cook, turning once, for 6 minutes for medium rare. Place on a plate, cover loosely with foil and rest for 4 minutes. Toss mushrooms with remaining oil and cook, turning occasionally, for 3 minutes or until lightly charred. Toss in a bowl with half the dressing.

3. To make a salad, place herbs, celery, carrot, sugar snaps and red onion in a bowl, add remaining dressing, toss to combine and place in a serving bowl.

4. Serve steaks topped with mushrooms and scattered with extra garlic chives.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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TIME TO BEEF IT UP!