Recipe

Steak with Balsamic Mushrooms & Asparagus

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Steak with Balsamic Mushrooms & Asparagus

Seared sirloin or rib-eye steak, cut into strips and nestled on sliced mushrooms and asparagus tips marinated in balsamic vinegar, olive oil and garlic. The dish is finished with a scattering of toasted pine nuts. 22g carbs and 704 calories per plate.




Ingredients to serve 2

  • 2 x 200g x sirloin steaks
  • 1 punnet x mushrooms - sliced
  • 1 bunch x green asparagus - trim ends
  • 1 clove x garlic - crush, peel and chop finely
  • 1 tbsp x pine nuts
  • 1 tbsp x balsamic vinegar
  • 1 tbsp x parsley - chop finely
  • 1 tbsp x olive oil for marinade (from your pantry)
  • tin foil, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x 200g x sirloin steaks
  • 2 punnets x mushrooms - sliced
  • 2 bunches x green asparagus - trim ends
  • 2 cloves x garlic - crush, peel and chop finely
  • 2 tbsp x pine nuts
  • 2 tbsp x balsamic vinegar
  • 2 tbsp x parsley - chop finely
  • 2 tbsp x olive oil for marinade (from your pantry)
  • tin foil, olive oil, salt & pepper (from your pantry)

Method

Step 1

Marinade: mix garlic, balsamic vinegar, olive oil, salt and pepper in a small bowl. Lay mushrooms and asparagus out on a large plate and drizzle with the marinade. Set aside for a few minutes.

Step 2

Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important - only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Step 3

Add the mushroom and asparagus mixture to the grill and pan fry on medium heat until tender - about 5 minutes. Toss occasionally.

Step 4

Put a clean pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn.

Step 5

Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 6

To serve, divide the mushrooms and asparagus between the plates, top with the steak slices and scatter with toasted pine nuts and parsley.