|4||steak — T-bone|
|1 Tbs||fresh chillies — 573|
|1 Tbs||Worcestershire sauce|
|lemon — juice only|
|sea salt and freshly ground black pepper|
|700 g||mushrooms — mixed|
|5 g||fresh thyme|
|4||potatoes — large, peeled, parboiled and cubed|
|oil — for frying|
Place steaks on a surface and allow to come to room temperature. In a bowl, stir together olive oil, Worcestershire sauce, lemon juice, salt and pepper. Brush this over the steaks and allow to marinate, covered, for 10 minutes. Heat a griddle pan and cook steaks for 2–3 minutes on each side or until desired doneness. Set aside to rest, covered in foil, for 5 minutes.
Heat 2 tbsp butter in a pan over a very high heat. Add the mushrooms and sauté until brown and tender. Scatter with fresh thyme; season.
Heat oil in a shallow pan, add the potatoes and cook until golden.
Serve steaks with mushrooms and potatoes.
Text and image:Fairlady
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