10 flat field mushrooms, stems removed, finely diced
20g garlic, crushed
140g lemon, zested and juiced
30g thyme and parsley leaves finely chopped
40mls oil
Sea salt and ground black pepper to taste
Salsa Roja
360g tomatoes
10g garlic
20g Jalapeno chilli
60g red onion, finely diced
100g coriander, leaves & stalks finely chopped
50mls olive oil
Sea salt & ground black pepper to season
Bring steak to room temperature prior to cooking. Season with sea salt and pepper on all sides. Brush Steak with oil using a thyme brush
Heat a chargrill or frying pan over high heat. Add steaks, reduce heat and cook steaks for 4-5 minutes each side or to an internal doneness of 58-60◦C.
Remove steak, rest for half the cooking time, (5 minutes). Slice and serve with field mushrooms, salad and salsa roja
For the Field Mushrooms: Pre- heat oven to 160◦C, dry heat. Line a gastro tray with baking paper.
Place mushrooms with gills facing up on tray
In a bowl, combine diced mushroom stems, garlic, lemon juice and rind, herbs and oil. Mix gently to combine.
Place 5g of the mixture in the centre on top of each mushroom. Season with salt and pepper.
Bake for 10-15 minutes. Serve immediately with a drizzle of pan juices over the top.
Forthe Salsa Roja: Place tomatoes, garlic, and jalapeno in blender. Blend until combined.
Heat oil in a frying pan over medium heat, add tomatoes, garlic, and jalapenos. Cook for 1-2 minutes or until fragrant. Add onion and coriander. Remove from heat. Place in a bowl, stir well. Season with salt and pepper.
