LEMONY STEAKS WITH OLIVES AND MUSHROOMS


This recipe is a bit of a different take on a typical steak dinner. I used lemon juice and dijon mustard in the marinade which add a lot of zing to the beef. The mushrooms and the fresh rosemary add that woodsy flavour in the background which match perfectly with the addition of the salty olives. I recommend serving the steaks with a warm crusty garlic bread. This is a quick thirty minute meal that is sure to satisfy.

Serves 4

Ingredients:

  • 4 quick fry steaks
  • freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • juice of half a lemon
  • 2 sprigs of fresh rosemary, chopped
  • 1/4 green olives, chopped
  • 1-1/2 cup mushrooms, sliced
  • handful of fresh flat-leaf parsley, chopped
  • 2 tbsp butter or margarine

1. In a medium sized bowl, add and mix in the olive oil, dijon mustard, lemon juice, black pepper and the fresh rosemary. Using your tongs add in the quick fry steaks and coat the marinade all over and set it aside for now.


2. Preheat a large non-stick skillet on medium high heat. While the skillet is heating up start to chop the green olives, mushroom and the parsley and leave it aside. Once the skillet has come up to temperature start to sear the steaks. You should start to see a bit of the steak juice and marinade coming out, keep cooking the steaks until you see the juices reduce. This should take several minutes.

3. Once the juices have reduced a bit add in the butter, mushrooms and the olives. The mushrooms should help soak up any leftover juice. Make sure to swirl the pan a bit to help melt the butter. Cook this for about 2 minutes then add in the chopped fresh parsley and serve immediately with a warm baguette.

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