Griddled Steak with Wild Mushrooms

A dash of porcini mushroom powder added to stock cube paste gives incredible, earthy flavours.
  • 1/2 Knorr Beef Stock Cube
  • 2 tbsp olive oil
  • 1-2 tsps powdered dried porcini mushrooms (made by finely grinding 1–2 dried porcini mushrooms)
  • 2 sirloin steaks, approx. 225g each
  • 2 very large oyster or field mushrooms
  • Sprigs of parsley

Pre-heat two heavy griddle pans until very hot.

While the pans are heating, prepare the seasoning paste. Crumble the Knorr Beef Stock Cube into a small bowl and mix in 2tsps of olive oil to form a paste. Add in the powdered porcini and mix well.

Spread half the paste evenly and thoroughly over the top side of each of the steaks.

Place the steaks on the griddle pan, seasoned side-down. Cook for 3 minutes. As they cook evenly spread the remaining paste over the unseasoned side of each steak, then turn them over in the pan.

Cook for a further 3 minutes, then turn off the gas or electricity and allow the steaks to continue to cook in the residual heat of the griddle pan until cooked to taste, turning over at least once or twice as you do so.

If your pan isn’t thick enough to retain the heat in this way, then simply reduce the heat and complete the cooking over a very low heat.

I like to cook mine until the blood comes to the surface, which is when I know that the steak will be medium rare, just the way I like them.

Meanwhile, while the steaks are cooking, rub a little olive oil over the oyster mushrooms and cook them on the second griddle pan until cooked through, allowing 2–3 minutes per side.

Place the griddled mushrooms on a serving platter. Top each mushroom with a cooked steak, then pour over a little more olive oil, garnish with parsley sprigs and serve at once.


Recipe courtesy of Knorr

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