New York steak with mushroom and fries

Total Time
Start spreading the news; this steak will have you feeling like you’re atop the Empire State Building
  • oil spray
    1 x 3 second spray(s)
  • fresh lemon rind
    1 tsp, grated
  • lemon juice
    ⅓ cup(s), (80ml)
  • fresh rosemary
    1 tbs, chopped
  • dijon mustard
    1 tsp
  • garlic
    1 clove(s), crushed
  • dried chilli flakes
    2 g
  • lean beef sirloin steak
    480 g, (4x150g), fat trimmed
  • Chips, frozen, baked without oil
    450 g
  • olive oil
    1 tbs
  • mushrooms
    500 g, sliced
  1. Combine lemon rind, juice, rosemary, mustard, garlic and chilli in a small bowl. Place beef in a small glass or ceramic dish. Pour marinade over beef, turning steaks to coat. Cover and refrigerate for 30 minutes. Cook chips following packet instructions.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Remove beef from marinade, allowing excess marinade to drain away. Season beef with salt and freshly ground black pepper, then add to pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest for 3 minutes.
  3. Wipe pan clean, then lightly spray with oil and heat over medium-high heat. Add mushrooms and cook, stirring, for 3–4 minutes or until tender and golden. Divide steaks among four plates, top with sautéed mushrooms and serve with chips.
SERVING SUGGESTION: Salad of mixed lettuce, carrot ribbons, tomato, cucumber and thinly sliced red onion.TIP: For a wine-flavoured infusion, try adding ¼ cup (60ml) dry white wine to the marinade.

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