Steak with mushroom peperonata
If you like Italian food you’ll love this beefsteak with mushroom peperonata. The mushroom-pepper sauce can be precooked (even the day before -you just add the cheese when reheated), so it’s ideal for dinner parties and special occasions. For a non-dairy version omit the cheese or use plant-based alternative. Serve it with boiled or mashed potatoes and a crispy green salad on the side.
Ingredients
Method
- First, make the mushroom peperonata. Thinly slice the onion, garlic, pepper and mushrooms. Chop the tomatoes.
- Heat the oil in a large frying pan and soften the onion, under a lid, for about 5 minutes.
- Add the garlic, thyme leaves and pepper slices to the pan, and cook for 5 minutes over low heat. Add the tomatoes and mushrooms. Stir in the vinegar, add the chilli if used, then put the lid on.
- Simmer over low heat, under cover, for 15-20minutes.
- Meanwhile, wipe the steak with paper kitchen towel and rub with oil.
- When the sauce has reduced, crumble the cheese on top and set aside (keep the lid on).
- Heat a griddle pan, frying pan or BBQ. Season the steaks with salt and pepper.
- When the pan is hot, seal the steak on both sides for 30 seconds, then cook for 3-5 minutes on each side, turning them every minute. The exact time depends on the thickness of the meat and your liking of beef steak.
- Rest the steaks for 5 minutes, then serve them with the mushroom peperonata (reheat it first if needed), garnished with basil leaves.