For many years we didn’t buy Polpo by Russell Norman. It has a fancy binding and was always wrapped in plastic in the bookshop, so there was no way to have a flick. We can’t remember now what made us take the plunge, but we’re so glad we did. We’ve cooked many of the recipes and recently took this book off the shelf again and cooked a few more, finishing with this steak dish. You probably don’t need Italian roast potatoes with rosemary as a side but we couldn’t resist.
Wine Suggestion: A kind birthday gift from our friends Nicola and Dave was a wine we knew nothing about, the Iuli Umberta and opening it to try with this dish was a revelation. From the Monferrato hills east of Turin, this Barbera is so full of energy and layered with subtle flavours and gentle spice; so easy and refreshing.
Flank steak with portobello mushrooms – serves 4
- 800g flank steak, about 5cm thick
- 4 handfuls of rocket leaves
- 8 large Portobello mushrooms, sliced
- 2 cloves of garlic, very finely chopped
- 1 small handful of flat parsley leaves, chopped
Season the meat with plenty of salt and pepper.
We cooked ours on a hot barbecue but if you prefer you can oil a griddle pan and heat until hot, then grill the steak on both sides. 10-12 minutes in total should give you a medium-cooked steak. Leave it to rest in a warm place for 15 minutes.
Meanwhile, dress the rocket leaves in some good olive oil and season with salt and pepper. Divide the rocket between the serving plates or you can put it onto one large platter.
Heat 2 tbsp of olive oil in a large frying pan with the garlic and most of the parsley. Add the mushrooms and fry until soft and glossy, then set aside. We like to season these a little too.
When the meat has rested, sliced it thinly. Lay the steak on top of the rocket, then scatter with the mushrooms and serve with a drizzle of good olive oil and the rest of the parsley.
(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)
Jono & Jules do food & wine 