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Steak with bacon and mushroom vinaigrette recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Irresistibly tender steak, seasoned to perfection.
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 brown cup mushrooms, wiped clean, quartered
  • 600g No Added Hormones Beef Porterhouse Steaks (about 2cm thick), at room temperature
  • 60g pkt Baby Rocket
Instructions:
  • Preheat a large heavy-based saucepan over medium-high heat. Cook the bacon for 5 mins until crisp, then transfer to a large bowl using a slotted spoon. Reduce heat to medium and cook the shallot for 5 mins until tender. Add vinegar and sugar, simmer for 8 mins until reduced to about 3 tablespoons. Remove from heat, stir in 3 tablespoons of oil, and season with salt and pepper. Keep covered to stay warm.
  • In a sizzling hot large frying pan, add 2 tablespoons of oil and the mushrooms. Sauté for 10 minutes until the mushrooms are richly caramelized, stirring occasionally. Season with salt and pepper, then combine with the bacon in a bowl and cover to maintain warmth.
  • Place a wire rack on a baking tray. Generously season both sides of the steaks with salt and pepper, gently pressing the seasoning into the meat. Drizzle with the remaining oil. Preheat a chargrill to high heat. Grill the steaks on one side for 2½ minutes, then flip and sear the fat side for 20 seconds for extra flavor. Continue cooking for another 2½ minutes until the internal temperature reaches 54°C for medium-rare. Transfer the steaks to the wire rack and let them rest for 3 minutes before serving.
  • Slice the steaks thickly against the grain. Stir in the vinaigrette with the bacon mixture until coated. Arrange rocket, bacon mixture, and steak on a serving platter.

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