“This dressing is so easy and tasty. Make extra for another use; it will keep in the fridge for up to two weeks”
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T-Bone Steaks with Asian-Style Mushrooms
INGREDIENTS
- 4 t-bone beef steaks (about 300g each), at room temperature
- ¼ cup (60ml) rice bran oil
- 600g Asian mushrooms, trimmed, and cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)
- 1 cup coriander
- 1 cup mint leaves
- ½ bunch garlic chives, plus extra to serve
- 4 sticks celery, thinly sliced diagonally
- 2 carrots, cut into matchsticks (we used a julienne peeler)
- 200g sugar snaps, thinly sliced diagonally
- ½ small red onion, thinly sliced
SOY AND MIRIN DRESSING
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) mirin
- 2 tbsp rice vinegar
- 1 long red chilli, seeded, finely chopped
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
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METHOD
- For the dressing, shake all the ingredients in a small screw-top jar to combine.
- Heat a barbecue or grill pan to high. Brush steaks all over with half the oil and season well. Cook, turning once, for 6 minutes for medium rare. Place on a plate, cover loosely with foil and rest for 4 minutes. Toss mushrooms with remaining oil and cook, turning occasionally, for 3 minutes or until lightly charred. Toss in a bowl with half the dressing.
- To make a salad, place herbs, celery, carrot, sugar snaps and red onion in a bowl, add remaining dressing, toss to combine and place in a serving bowl.
- Serve steaks topped with mushrooms and scattered with extra garlic chives.
