Recipe Neil Roake
8 porcini mushrooms
4×300g sirloin steaks
For the black-olive vinaigrette:
20 black kalamata olives
3T olive oil
1T balsamic vinegar
Preheat the oven to 180°C.
Drizzle olive oil over the mushrooms and roast for 20 minutes.
Fry the steaks on a hot griddle for about five minutes on each side, or to the desired wellness.
To make the vinaigrette, remove the olive pits and chop the flesh finely, almost to a paste, then stir in the olive oil and vinegar.
Serve the steak with the vinaigrette and roasted porcini mushrooms, and home-made chips on the side. Serves 4
This recipe was originally featured in the Food 2013 issue of House and Leisure.