Serves: 4
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Ingredients:
4 X 200 g grass-fed sirloin steaks
2 tablespoons coconut oil or other good-quality fat, melted
Sea salt and freshly ground black pepper
150 g Swiss brown mushrooms, sliced
100 g oyster mushrooms, sliced
2 garlic cloves, crushed
3 thyme sprigs, chopped
1 tablespoon chopped flat-leaf parsley leaves
1 tablespoon grated fresh horseradish
2 handfuls of wild rocket
3 tablespoons extra-virgin olive oil or macadamia oil
2 lemons, cut into wedges
Method:
Preheat a barbecue to hot. Coat the steaks with a little of the coconut oil or fat and season with salt and pepper. Cook the steaks on one side for 2–3 minutes, then flip over and cook for another 2–3 minutes, or until cooked to your liking. Remove from the heat, place on a plate and cover with foil. Allow to rest for 4–6 minutes in a warm place.
Meanwhile, heat the remaining coconut oil or fat in a frying pan over high heat, add the mushrooms, garlic and thyme and sauté until the mushrooms are cooked through, 2–4 minutes. Season with salt and pepper,stir in the parsley, then remove from the heat and cover to keep warm.
Toss the rocket with the olive or macadamia oil and a squeeze of lemon juice and season with salt and pepper.
Once the steaks have rested, return them to a very hot barbecue and cook for 30 seconds on each side to make sure they are warm. Place each steak on a serving plate, then sprinkle with the horseradish.
Serve the steaks with the dressed rocket, sautéed mushrooms and lemon wedges
Tips:
As a kid, mum would cook a steak for me every week or two and I looked forward to it each and every time. Not a lot has changed since then, except perhaps that I am more picky about where my meat comes from and what cuts I choose to cook with. As always, search out quality grass-fed beef from a trusted source and choose your cut depending on preference and budget. Some of my
favourite cuts are hanglet, hanger, bavette, rib eye and sirloin. I have teamed the steak with a simple accompaniment of sautéed mushrooms with horseradish
and rocket. Remember to include a spoon of fermented vegetables on the side; and if you really want to take it to the next level, serve it with some roasted bone marrow – heavenly!
