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Porcini Steak

Dried porcini (or even shiitake) mushrooms can be ground to a powder and rubbed onto the meat for a delicious, deep flavour.

GAS BRAAI

KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

Serves 4

Ingredients

  • 50 g dried porcini or shiitake mushrooms freshly ground black pepper
  • 5 ml (1 tsp) dried thyme
  • 4 thick sirloin or rump steaks olive oil
  • salt

Method

  1. Using a spice grinder, food processor or blender, process the mushrooms into a fine powder.
  2. Season with pepper and dried thyme.
  3. Rub the mixture onto the steaks and place in a ziplock bag. Refrigerate for at least 4 hours.
  4. Remove the steaks from the bag and rub with olive oil. Season with salt.
  5. Braai over a hot fire for 3–5 minutes per side for rare – the best way to eat the steak – or longer if desired. Good with potatoes of any sort and a salad.