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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 rump or sirloin steak matured
  • 1 onion
  • 2 sprigs of thyme
  • 2 cloves of garlic
  • 1 red or yellow pepper
  • 4 small tomatoes on the vine
  • 1 Tbsp red wine vinegar
  • Pinch of chilli optional
  • 100 g mushrooms
  • 50 g gorgonzola optional
  • Basil leaves

Method
 

  1. First, make the mushroom peperonata. Thinly slice the onion, garlic, pepper and mushrooms. Chop the tomatoes.
  2. Heat the oil in a large frying pan and soften the onion, under a lid, for about 5 minutes.
  3. 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.
  4. Simmer over low heat, under cover, for 15-20minutes.
  5. Meanwhile, wipe the steak with paper kitchen towel and rub with oil.
  6. When the sauce has reduced, crumble the cheese on top and set aside (keep the lid on).
  7. Heat a griddle pan, frying pan or BBQ. Season the steaks with salt and pepper.
  8. 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.
  9. Rest the steaks for 5 minutes, then serve them with the mushroom peperonata (reheat it first if needed), garnished with basil leaves.