What could be better than steak, mushrooms & chips? Nothing too groundbreaking here but we do recommend taking some inspiration from the Greeks when cooking your mushrooms.
Wine Suggestion: We always fall for a big red when having steak and this dish caused us to try one of our 2009 Bordeaux’s lying waiting in the cellar; this time the Ch Capbern Gasquetton. Full of flavour and still very youthful but the seven years from vintage has brought it all together and made it a great match.
Grilled steak with village mushrooms – serves 4
- 4 rib-eye or sirloin steaks (rib-eye would be our preference), about 250g each
- 50ml olive oil, plus a bit extra for brushing on the steaks
- 2 tsp dried oregano
- ½ a lemon
- 200g button mushrooms, thinly sliced
- 5 cloves of garlic, chopped
- 25ml balsamic vinegar
Brush the steaks with oil, season with salt, pepper and half the oregano, then grill on a hot barbecue until cooked the way you like.
Sauté the mushrooms in the 50ml of olive oil with the garlic, balsamic vinegar, ½ tsp salt, 20 turns of the black pepper mill and the rest of the oregano. Serve with the steak (and some chips if you like).
(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)