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Dad’s Day steak and mushies
Dad’s Day steak and mushies
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Treat dad to a mouthwatering Father's Day steak and mushrooms dish by Curtis Stone!
Ingredients:
  • 200g sliced streaky bacon, cut into 1cm pieces
  • 125.00 ml finely chopped shallots
  • 125ml red wine vinegar
  • 20.00 gm caster sugar
  • 125ml olive oil
  • 600g swiss brown mushrooms, wiped clean, quartered
  • 600g beef rump steak (about 2cm thick)
  • 80g (about 6 not-packed cups) baby rocket
Instructions:
  • Prepare the vinaigrette by crisping bacon in a large saucepan until golden. Remove bacon and sauté shallots in bacon drippings until tender. Stir in vinegar and sugar, reduce until 3 tablespoons remain. Remove from heat, whisk in 3 tablespoons oil, season with salt and pepper, and keep warm.
  • In a hot cast-iron skillet, sauté mushrooms in 2 tablespoons of oil until deeply caramelized, about 10 minutes. Season with salt and pepper, then combine with the bacon in a bowl, cover, and set aside.
  • Prepare: Set up a wire rack on a rimmed baking tray. Season the steak generously with salt and freshly ground black pepper, pressing the seasoning into the meat. Heat a cast-iron skillet over high heat. Add 1 tablespoon oil. Cook the steak for about 1 1/2 minutes per side, until it feels slightly resilient for medium-rare. Place the steak on the wire rack to rest for 3 minutes before serving.
  • To plate: Pile the arugula on a serving dish. Cut the steaks diagonally and arrange them on top of the arugula. Combine the warm mushrooms and bacon with the warm vinaigrette. Drizzle the warm mushroom-bacon vinaigrette over the steaks and enjoy.

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