The deep earthy flavour of mushrooms with the salty, rich soy braising liquid and a touch of heat from the wasabi make a perfect match for a good steak. Add a bowl of creamy mashed Beauregard kumara for mopping up all the gorgeous juices.
4 x sirloin steaks
2 spring onions, sliced thinly
350 grams firm Portobello mushrooms
2 tablespoons olive oil
½ cup good quality soy sauce
½ cup water
2 tablespoons mirin
2 teaspoons wasabi paste
2 cloves garlic, sliced very thinly
1 tablespoon lemon juice
2 tablespoons chopped flat-leaf parsley
1 tablespoon butter
Mushrooms: Peel the mushrooms if needed or just wipe with a damp paper towel. Slice about 1cm thick.
Put the soy sauce, water, mirin, wasabi, garlic and lemon juice in a wide saucepan and whisk together. Bring to the boil then reduce the heat and simmer for 2 minutes.
Heat the oil in a large sauté pan. When hot, add the mushrooms and cook over a high heat for a few minutes, turning occasionally until most of them are lightly golden. Transfer the mushrooms to the saucepan and simmer gently for about 10 minutes until tender, stirring occasionally. Remove from the heat and stir in the parsley and butter until melted.
Steaks: Heat a sauté pan until hot. Rub the steaks with a little oil and season both sides.
Cook for 3–4 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks. Rest the steaks lightly covered for 3–4 minutes.
To serve: Place the steaks on deep plates. Top with the mushrooms and spoon over some of the braising liquid then scatter over the spring onions. I served ours with cooked bok choy and toasted sesame seeds.
Cook’s tip: You can use any remaining braising liquid in a soup.