It is my once a month time when I eat meat, and as it was a hot night, I decided to do a variation on a Thai Beef Salad. Instead of using fish sauce, coriander and soy sauce, I have used a horseradish sauce and to balance the meal, I cooked some mushrooms.
Ingredients 250 good steak (I used porterhouse)
1 cup mushrooms, sliced
Garlic clove, crushed
½ tsp thyme, dried
About 80 g baby spinach (I used home grown)
½ cup cherry tomatoes, halved
¼ cup white or red onion, sliced into rings
For the dressing 2 tbsp mayonnaise
1 tbsp milk
1 tbsp horseradish
Make the dressing first, and you can keep this in the fridge.
Mix the mayo, horseradish, milk, pepper and some salt if required.
Mix this well, cover and keep in the fridge.
Light the BBQ and wait till it is hot. Put a bit of salt and pepper on the steak, and rub a bit of olive oil into it.
Next prepare the salad by heating some oil in a pan and adding the mushrooms, thyme, pepper and once again a bit of salt, if required.
Cook the mushrooms for about 5 minutes till they soften.
While these are cooking put the steak on one side for about 2 - 3 minutes, turn and cook for another minute or so, or cook to your liking. It should be medium rare though and is much nicer, and juicier when cooked for a short time only.
Let the meat stand, covered in foil for about 5 minutes, and then slice thinly across the grain.
Put the spinach on the plates.
Add the steak slices to the plates with the spinach.
Add the mushrooms, onion slices, and tomatoes.
Drizzle with the dressing and serve.
The second night I ate this, I mixed it all after it was on the plate, and I used lettuce instead of spinach.