© BBC Good Food
25g/1oz dried porcini mushrooms
1 sprig thyme, leaves only
2 thick sirloin steaks
1 tbsp olive oil
baked potatoes and salad, to serve
1. Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
2. Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for three minutes. Turn over (there’s no need to oil the other side), then cook for another two minutes for medium-rare. Serve with a baked potato and a wintery salad.
428 calories, protein 47g, carbohydrate 1g, fat 26g, saturated fat 10g, fibre 2g, sugar none, salt 0.29g.