Porcini Mushroom Rubbed Rump Steak

How would you cook one humungous piece of steak?

To chop The Steak into smaller pieces would be shame and all novelty would be lost in the process. After deciding that The Steak should stay intact I went to rummage for an appropriate recipe to do the job; a marinade or something. Instead I found a rub on BBC Good Food; a recipe inspired by Mario Batali.

Clouds of porcini dust puffed out of my food processor when I took off the lid. The steps were quite easy to follow.

The next day my 30cm Le Creuset grill pan looked rather pathetic as it barely contained The Steak. Due to its thickness, cooking time was longer than expected but in the end it reached medium-rare. Perfect.

I had some reservations about the rub, fearing that the mushrooms would be overpowering. Not at all. In fact, the porcini intensified and brought out the full flavour of The Steak. What an interesting discovery!

But what to do with all the leftover steak?!? Stay tuned for the next recipe…

P.S. The Steak is available at Morrisons stores.

Download and/or print the recipe! Click HERE.

Porcini Mushroom Rubbed Rump Steak
Keep things simple when cooking steak.
Recipe by: Michelle Minnaar
Published: 5 July 2011
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Cooking Time: 30 minutes
Weight Watchers Recipe: 48 ProPoints, Per Serving: 6 ProPoints
Serving size: 183g, Calories per serving: 257, Fat per serving: 8.7g
Serves 8
Ingredients


50g (2 oz) dried porcini mushrooms


2 sprigs thyme, leaves only


5ml (1 tsp) salt


2.5ml (½ tsp) pepper


1.4kg (3 lbs) thick rump steak


45ml (3 tbsp) olive oil

Method
  1. Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
  2. Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 minutes. Turn over (there’s no need to oil the other side), then cook for another 2 minutes for medium-rare.
  3. [Optional] Check for doneness with a meat thermometer.
  4. Let steak rest for 5 minutes before carving or serving.
Serving Suggestion
  • Serve with baked potatoes and salad.
Notes
  • In this recipe it’s difficult to give an exact cooking time because it depends on a variety of factors like the thickness of the steak and how hot your pan/barbecue is. Play it by ear!

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Comments

  1. says

    This looks absolutely amazing. I just got back from Italy where porcinis are in season, and I’ve been looking for recipes that use them. Will definitely bookmark this for the next time we make steak!

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