Steak, Portobello mushrooms and rocket served with marrow & sweet potato discs

This is a slightly sluttier dish, but well worth it for a special occasion. Last Sunday, I decided to surprise my lady love with a three course meal. We both love steak, so that easily made it on the menu, and it was so delicious that I couldn’t resist sharing it with you fine folk. So, go on, you have our permission….treat yourselves.

For the main:

(serves 2)

2 packed handfuls of rocket

2 Portobello mushrooms

2 rump steaks

3 gloves of garlic, finely chopped/crushed

Handful of parlsey

Salt & pepper

Small handful of parmesan shavings

For the side:

1 large sweet potato

1 marrow

Olive oil

steak

This beautiful, simple and relatively inexpensive dish is derived from a recipe created by Polpo founder, Russell Norman.  It has been tweaked to cater for my personal preference of a slightly thicker steak (flank is used in the original), more garlic and a vegetable side dish that I felt would work well.

I’d get working on the side dish first as it takes a while:

Peel your sweet potato and cut into chunky discs (I did 4 of each). Do the same with the marrow, but remove the centre seeds so you have a disc with a hole in.

Next, par boil your sweet potato until soft and set aside with the raw marrow on kitchen towel to dry out.

Prep your steak by rubbing it with olive oil and season generously with salt and pepper. I like to let it breath at room temperature for at least 15 minutes. You could do this while boiling your sweet potato.

In a dry frying pan, cook the steaks on a high heat to your liking, I recommend not going much further than medium-rare to compliment taste, texture and presentation of the dish. I cooked mine for about 4 mins on each side and left them to rest covered in foil I carried on cooking.

Cut your mushrooms into thickish slices, finely chop or crush your garlic and roughly chop your parsley. Heat 2-3 table spoons of oil to a frying pan, the one you used for your steak will be dandy, then add the garlic, mushrooms and most of the parsley. Cook on a medium-high heat until the mushrooms are soft. Move the mushroom mixture around the pan regularly so the flavours get to know one another.

Once that is done remove from the heat and keep warm. Next get a clean pan and heat 1 tablespoon of olive oil. Add your vegetable discs and cook until tender and brown on both sides.

Once this is done put a generous portion of rocket on each plate, drizzle over a little olive oil and season with salt and pepper. Top the rocket with the mushroom mixture and place the cooked vegetables discs around the sides.

Cut the steak into slices and put it on top of the mushrooms. Sprinkle over the leftover parsley and your parmesan shavings.

Enjoy with your favourite person and bottle of red wine.

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