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You can vary this recipe by adding sliced red chillies to the mushroom sauce. Fry quickly with the garlic to soften.
If you wish to serve individual steaks you can serve the spinach and mushrooms as a side dish, topped with shaved parmesan.... Read more.
Place rump and about 1/3 of the chopped garlic in a plastic bag and add a big slurp of olive oil ,salt and pepper .
Close the bag and massage the oil into the steak.
Allow to rest out of the fridge for half an hour or place in fridge if leaving for a longer period.
Heat the BBQ about 20 minutes before you wish to start the cooking to ensure plate is well heated.
Place the steak on the grill and cook 5 to 6 minutes on each side.
Leave a few extra minutes if you like your meat more than medium rare.
Meat should feel springy to touch when squeezed with the tongs.
Remove meat and cover loosely with foil and allow to rest 10 minutes .
While the meat is resting prepare spinach and mushrooms.
Heat a heavy based non-stick frypan on the BBQ plate, add half the remaining garlic and a dash of oil.
Add spinach leaves and wilt quickly , tossing in garlic and oil, remove from pan and cover the base of a serving platter.
Re-heat pan, add dash of oil and knob of butter.
When the butter is foaming add the remaining garlic and cook briefly until fragrant.
Then add mushrooms and toss well.
Keep moving in the pan until the mushrooms have collapsed.
Add sprigs of thyme to taste.
Mix together stock, wine and cornflour and gradually add to the pan to amalgamate with the mushroom juices to create a sauce consistency( you probably won’t need the whole quantity ).
Add a knob of butter to slightly thicken the sauce and to give it gloss.
Add salt and pepper to taste.
Unwrap steak, reserve juices to add to sauce.
Slice the steak in thin slices diagonally against the grain.
Place slices of steak on top of the spinach bed, pour mushrooms evenly over the top.
Place in the centre of the table with large servers and enjoy.
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