Name: Porcini-rubbed steak
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: American
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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Porcini-rubbed steak

Porcini-rubbed steak

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Serves 2

More effort

Prep: 15 mins

Cook: 5 mins

Plus overnight marinating

A star rating of 3.5 out of 5.2 ratingsRate

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Porcini mushrooms really make this dish. A must-try for any steak lover, this simple recipe is a real treat

Easily doubled

Easily halved

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Baked potato slices

A star rating of 4.8 out of 5.79 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal478
fat10g
saturates2g
carbs1g
sugars0g
fibre2g
protein47g
salt0.29g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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

Recipe from Good Food magazine, November 2007

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A star rating of 3.5 out of 5.2 ratings

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