Steak with Moroccan Mushrooms
An absolute classic with a flavoursome twist
4 x 200–250g scotch fillet or rump steaks
2 tbsp sunflower oil
Murray River pink salt flakes, to season
Freshly ground pepper, to season
200g sliced mushrooms
Moroccan seasoning from Simon Gault
Preheat oven to 190°C.
Bring steaks to room temperature before cooking. Pat steaks with a paper towel to dry so they sear in the pan rather than stew. Liberally coat steaks with oil and season with salt and pepper on both sides. Set aside for 5 minutes.
Heat a cast-iron pan on the stovetop to a high heat (test the heat by dropping a little water in the pan, the water should bounce around before evaporating). Place steaks in hot pan and sear on both sides until browned (caramelised). This should take about 1 minute each side.
Once you’ve turned the steaks, add butter to pan and when melted spoon it over the steaks. Remove pan from stovetop and place in the oven to pan-roast. Using a good meat thermometer check the internal temperature of the steak, it should reach 60°C or as soon as juices appear. The steak should feel soft when pressed, this is medium rare; if you prefer medium or well done, continue to cook to your liking.
Place steak on a rack, cover loosely with foil and let rest for 5-10 minutes. This relaxes the meat and reabsorbs its juices, ensuring it’s juicy and tender.
While the steak is resting, cook the Moroccan mushrooms. Just fry in butter along with the Moroccan seasoning to taste. Easy Peasy.
Serve steak with mushrooms and either a green salad or steamed green beans.