July 30, 2020
Recipes

Recipe: Flank steak with roasted mushrooms, onion rings & miso butter

Roasted seasonal mushrooms and crispy onion rings are the perfect accompaniments for a juicy steak.

Flank steak with roasted mushrooms, onion rings & miso butter
serves 2

300g flank steak
1 tbsp coarsely cracked black pepper
4 tbsp olive oil
100g small swiss brown mushrooms
100g button mushrooms
1 rosemary sprig, torn
sea salt & cracked black pepper
for onion rings
1 brown onion
½ cup milk
125g flour
1 tsp baking powder
10g dried porcini
2 tbsp sea salt
vegetable oil
for miso butter
2 tbsp white miso
125g unsalted butter, at room temperature

Remove the steak from the fridge 30 minutes prior to cooking, rub with 2 tbsp olive oil and the coarse black pepper. Preheat oven to 190C. Peel the onion, slice into rings and marinate in the milk. Mix the miso and butter well with a stick blender. Place on a piece of clingfilm, roll to form a sausage and place in the refrigerator to firm up. 

Pound the dried porcini with a mortar and pestle to produce a powder (or use a spice grinder) and mix with the sea salt to make porcini salt. 

Toss the mushrooms and rosemary in 2 tbsp olive oil, season with salt and pepper and roast on a baking tray for 12-15 minutes. Preheat a cast-iron grill pan over high heat for 5 minutes. 

Season the steak with sea salt and place on the grill. Cook the steak for 3 minutes on both sides for medium-rare (or until it reaches 55C tested with a thermometer). Set aside to rest covered with aluminium foil. 

Heat enough vegetable oil in a medium heavy-based saucepan to shallow fry the onion rings. Mix the flour and baking powder in a medium bowl, add the onion rings and coat them well with the flour. Fry the onion rings in batches until golden and drain on a wire rack set over a tray. Season with the porcini salt.

To serve, slice the steak against the grain and place on a plate. Top with a slice of the miso butter, the roasted mushrooms and onion rings on the side.

 

This recipe first appeared in the May 2020 issue of SALIFE magazine.

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