| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 4 Beef Sirloin Steak 150g each
- Black Pepper Cracked , to taste
- 200 grams Baby Spinach Leaves
- 1 Red Onion halved, thinly sliced
- 250 grams Cherry Tomatoes halved
- 1 tablespoon Balsamic Vinegar
Mushroom Sauce
- 1 clove Garlic Cloves crushed
- 100 grams Button Mushrooms thinly sliced
- 11/4 cups Beef Stock
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Cornflour
- 1 tablespoon Water
Ingredients
Mushroom Sauce
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Instructions
- Brush oil over both sides of steaks. Season with pepper.
- Heat a grill pan until hot. Add steaks. Cook on one side until first signs of moisture appear. Turn steaks once only. Test steaks for degree of ‘doneness’ with tongs. Rare is soft, medium feels springy and well done is very firm. Remove. Stand, covered, for 5 minutes.
- To make mushroom sauce, add garlic and mushrooms to same frying pan. Cook, stirring occasionally, for about 2 minutes, or until tender. Add stock and sauce. Bring to boil. Stir in blended cornflour and water. Cook, stirring until sauce boils and thickens. Season with pepper.
- Combine spinach, onion and tomatoes in a bowl.
- Serve steaks with spinach salad, drizzled with vinegar and potatoes topped with yoghurt and chives. Pour hot mushroom sauce over steaks.
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