Ingredients

The following ingredients have 3 Servings
  • 2x 200g rib-eye steaks
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 sprigs fresh rosemary (chopped)
  • 1 garlic clove (sliced)
  • salt & pepper to taste
  • 1 large onion (thinly sliced)
  • 250 g mushrooms (thinly sliced)
  • 1 garlic cloves (crushed)
  • salt & pepper to taste
  • 2 tablespoons Balsamic vinegar
  • 100 g fresh goat's cheese (I used Chevre)
  • 50 g butter (room temperature)
  • Bread of your choice
  • fresh leaves of your choice (I used parsley but Rocket or baby spinach would also work well)

Instruction

  • Place the steaks on a plate/in a dish suitable for marinating.
  • Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together then pour over steaks and rub in.
  • Allow to marinate for at least 15 minutes but ideally for an hour or two.
  • To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize. Season to taste and add the Balsamic vinegar then remove from the heat and set aside.
  • When the steaks have marinated, heat a griddle pan over high heat then grill the steaks until cooked to your preference. Remove from the pan and allow to rest for at least 10 minutes covered with foil before slicing.
  • Whip together the goat's cheese and butter and set aside.
  • Toast the bread then spread with the goat's cheese butter.
  • Top with the grilled steak, mushrooms and onions and fresh parsley.
  • Serve immediately.