Balsamic Glazed Minute Steaks with Mushrooms
Minute steaks are great for busy weeknights dinners. Simple and quick , yet tasty and substantial. Serve with cooked mushroom in sandwiches with sweet and slightly sour balsamic graze.
- 3 x thick Quality Mark eye fillet steaks each cut into three 1cm thick ‘minute’ steaks (see Cook’s Tip)
- 4-8 field mushrooms – depending on their size, allow 1-2 per person
- ¼ cup olive oil
- 2 big cloves garlic
- Salt and pepper
- Balsamic Glaze
- ½ cup balsamic vinegar
- 1 firmly packed Tbsp brown sugar
Crush the garlic cloves and stir them into the oil. Brush the steaks and the mushrooms with the garlicky oil. Then season the steaks lightly with a little salt and pepper.
Place the mushrooms under the grill and cook until tender. While the mushrooms are cooking, heat your BBQ grill or a frying pan until smoking hot.
Add the steaks and reduce the heat to medium. Cook them for 2 minutes, turning once halfway through the cooking time.
Great as a sandwich, or with creamy mash, or risotto and salad. Top with the cooked mushrooms and drizzle with balsamic glaze.
Combine the vinegar and brown sugar in a small saucepan and simmer gently for around 5 minutes until slightly thickened. The glaze will become more syrupy as it cools.
Balsamic glaze can be stored in the fridge for several weeks.