Recipe No. 3 and another success. This meal consisted of a steak sandwich, stuffed mushrooms, a beetroot salad and a potato dish. I felt there was no need for two carbohydrate sources so cut out the potatoes and I also didn’t do the beetroot salad because I am not keen on beetroot. The other two dishes provided plenty of vegetables with the steak for protein. The two dishes I made took half an hour so I am guessing with the other two, it would be at 45 minutes plus.
This recipe is not low Fodmap.
Steak Sarnie and Cheesy Mushrooms - Jaime Oliver Recipe
Author: Suzanne Perazzini
Ingredients
For the Mushrooms
- Large Portobello mushrooms
- 2 cloves garlic
- A fresh chilli
- Parsley
- ½ a lemon
- Cheese
For the Steak
- 500g rump steak
- Thyme
- 1 ciabatta loaf
- Jarred peppers
- Parsley
- Horseradish sauce
- Rocket
- Seasoning
- Olive oil
- Salt & pepper
Method
For the Mushrooms
- Heat oven to 200 degrees C or 350 degrees F.
- Trim the mushroom stalks and place in an ovenproof dish, stalk side up.
- Crush the garlic over them, chop up the chilli and some parsley and sprinkle over the mushrooms.
- Grate over the zest of ½ a lemon, drizzle with olive oil and season.
- Cut up the cheese into chunks and place 1 on each mushroom.
- Grill on the top shelf of the oven for 9-10 minutes.
For the Steak
- Put steaks on a board and sprinkle with salt, pepper and thyme leaves. Drizzle with olive oil. Rub the flavours into the meat, flip and repeat.
- Put onto a hot grill to cook for 1-2 minutes per side for medium rare or longer if preferred.
- Put the ciabatta bread onto the bottom shelf of the oven.
- Finely chop the peppers and parsley together, mix in some olive oil and season.
- Place the cooked steaks on the same board and rub with the mixture, then scrape the rest to one side.
- Slice up the steaks at an angle.
- Get the mushrooms and ciabatta out of the oven.
- Slice open the bread. Drizzle with olive oil.
- Spread over the horseradish sauce, arrange the rocket on the sauce.
- Lay the steak on top. Scrape up the rest of the pepper mixture and scatter over the steak. Place the bread lid on top.
Nice job! I would have cut the potatoes too – way too much food! Although I like beets, so I would have kept them in. And I agree if you made more dishes it probably would have been way more than half an hour. Nice post and nice blog – glad I found you! Thanks.
I have found so far with Jaime’s 30-minute meals that I have to be selective about what parts I do and which I leave out. He packs so much into 30 minutes that it is a little unrealistic for the cook at home to manage it in the same length of time. I love your sloe gin post, by the way.
Suzanne
This looks delicious! How many does your recipe feed?
It was delicious! Even though there are only three of us, I always cook for four because Adriano needs so much fuel due to his mountain biking mania. Jamie Oliver’s recipes are all for four people. In this case, I bought two ciabatta loaves because of Adriano’s enormous apetite but we did have some left over. 1-2 muchrooms per person would work well. Hope that helps.
Suzanne
Thanks Suzanne! Your website is fast becoming my ‘go to’ page when I do my weekly food planning and shopping! I love giving my boys healthy fresh food and am always keen to see what you’re doing! I’ll put the steak sandwich down for my list next week (already done this week’s list which includes your broccoli pasta and beef spinach pie- but i thought I’d try it with lamb to make it more greek!)
Louise, I’m so pleased you find it useful. Feeding my family well is also a top priority, like for most mothers. The steak sandwich was a hit so I’m sure your sons will love it.
That beef spinach pie was completely demolished so don’t hope for leftovers. LOL.
Suzanne