10 flat field mushrooms, stems removed and retained
20g garlic, crushed
30g parsley and thyme leaves, finely chopped
140g lemon, zest and juice
40ml olive oil
Sea salt and cracked pepper to taste
Salsa Roja
350g tomatoes
10g garlic
20g jalapeno chilli
50ml olive oil
100g coriander, leaves & stalks finely chopped
60g red onion, finely diced
Sea salt & cracked pepper to season
Bring steak to room temperature prior to cooking. Brush steak with oil and thyme and season with sea salt and pepper on all sides.
Heat a chargrill or frying pan over high heat. Add steaks, reduce heat and cook steaks for 4-5 minutes each side or to an internal doneness of 56°C.
Remove steak, cover lightly with foil and rest for 5 minutes.
For the roasted field mushrooms: Pre- heat oven to 160◦C, dry heat. Line a gastro tray with baking paper.
Place mushrooms with gills facing up on tray and remove the stems.
Dice mushroom stems and combine with garlic, lemon juice and zest herbs, oil and seasoning. Place 5g of the mixture in the centre on top of each mushroom and bake for 10 – 15 mins.
For the salsa roja: Place tomatoes, garlic, and jalapeno in blender. Blend until combined.
Heat oil in a frying pan over medium heat, add the blended tomato mix. Cook for 1-2 minutes or until fragrant. Stir in onion and coriander and remove from heat. Place in a bowl and season to taste.
Slice the sirloin across the grain, serve with roasted field mushrooms, salad and salsa roja.
