Sunday, 3 July 2011

Worcester Steak'n'Mushrooms

If mushrooms are the steak of the veggie world... And steak is the steak of the steak world... And Worcestershire sauce goes amazingly well with both... And you are the steak lover of the foodie world... Then I have the recipe for you!

This dish will answer your steakhouse cravings and you don't even have to tip. I found that leftover mashies and shrooms made for a delicious breakfast when paired with some eggs. See? Win win win.

Get grilling!

Worcester Steak'n'Mushrooms
adapted from Jamie Oliver
for IHCC Fire up the Grill

¼ cup Worcestershire sauce
¼ cup olive oil
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
2 fresh bay leaves, chopped
½ tsp coarsely ground fresh black pepper

4 good quality grilling steaks, like strip loin or rib eye.

Combine marinade ingredients in a ziplock bag, add steaks, marinate 4 hours. 

2 Tbsp butter
glug olive oil
1 large onion, chopped
2 cups cremini mushrooms, quartered
4 cloves garlic, chopped
salt and pepper to taste

In a medium pan, heat up butter and olive oil. Add onions and cook until soft and golden, add shrooms and garlic and keep cooking on medium until soft. Salt and pepper to taste. Can be made ahead and heated up.

2 pats butter
¼ cup Worcestershire sauce

Heat up the butter and Worcestershire sauce in a small pan, use to glaze the steaks.

Fire up the grill! 
Grill the steaks a couple of minutes on each side, to your liking, and let rest while you heat up the shrooms and sauce.
Serve on mashies with some veggies.