About this recipe:A straightforward barbecued steak served with a portobello mushroom and garlic sauce. You can use the sauce with any cut of beef.
650g sirloin steak
For the sauce
1 shallot, finely chopped
4 portobello mushrooms, sliced
375ml red wine
800ml beef stock
1 clove garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt, or to taste
Freshly ground black pepper
2 tablespoons plain flour
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat an outdoor barbecue for medium-high heat.
Melt butter in a large frying pan over medium-high heat. Gently fry the shallot, then add mushrooms and cook, covered, for about 5 minutes. Remove mushrooms from pan and set aside. Pour 400ml of beef stock and red wine into the pan. Increase heat, and bring to the boil. Allow the mixture to boil until it has reduced by 1/3.
Barbecue the sirloin to your desired doneness. Season with salt and pepper. Remove to a plate, and set aside to rest.
When the sauce is reduced, stir in the remaining 400ml beef stock, garlic and thyme. Return to the boil and continue to cook for another 5 to 10 minutes. The sauce will be thin. Whisk in flour, and cook until the sauce is desired thickness. Taste and adjust seasoning if necessary. Stir in the cooked mushrooms. Serve steak with mushroom sauce spooned over it.