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Steak, Balsamic Cheese Mushrooms
​& Mustard Pasta

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This is a bavett (flank) steak, which comes from the lower chest of the cow. The first time I had this cut of steak was in a friends restaurant, which won restaurant of the year in New Zealand a couple of times! But, this is one of the cheaper steaks you can buy! A 600 - 700g steak should happily feed two people with a couple pieces left over to satisfy the dog that has been patiently waiting for his little taste. Matched with the earthy mushrooms and a handful of pasta, it is an awesome combo.

If you're feeling extra fancy, I recommend a glass of New Zealand pinot noir as a wine match :-) This dish does require some time management when bringing everything all together to serve and this can take practice! Don't be discouraged though as you'll only get better at this the more you give it a go. And anyway, the food is still going to taste awesome even if it isn't all ready at the exact same time! You can do it!

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Ingredients

Serves: 2

• 500 - 700g bavett / flank steak
• 2 large field mushrooms
• 1/2 tsp dried thyme
• ​2 tsp olive oil
• 2 tsp oyster sauce
• 1/2 cup beef stock
• ​1/4 cup cream
• 2 portions medium cut pasta
• 1 1/2 Tbsp dijon mustard
• 1/2 cup grated cheese (I use a medium flavour)​
• Salt & pepper to taste

How to

To start, let's get things heating up!

• Pre-heat oven to 180°C bake
• Bring a large pot of water (about 3/4 fill) to a boil and add a tsp salt 

Easy right? Now let's prep the mushrooms: 

• Put mushrooms into a baking dish fan side up
• Sprinkle the thyme over the mushrooms
• Drizzle 1 Tbsp olive oil and the oyster sauce evenly over the mushrooms 
• Place cheese evenly over the mushrooms
• Once the oven is ready, bake for 20 - 30 minutes

While you're waiting for the mushrooms, let's move onto the pasta:

• ​Place pasta into boiling water and cook to your liking
• Once done, drain the water from the pasta and place the pasta in a bowl 
• ​Drizzle 1 Tbsp olive oil over the pasta
• Add mustard and cracked pepper 
• Mix together and it's ready to serve 

Now for the main part, the steak!

• Heat a large pan so it's nice and hot
• Salt one side of the steak
• ​Place carefully into your hot pan and cook for approximately 2 minutes  
• Salt the uncooked side and turn over 
• Cook for 2 minutes on that side 
• Take the steak out and let it rest on a clean chopping board for 6 - 7 minutes before cutting (don't put the pan in the sink for dishes, we're not done with it!) 
• ​This should give you a medium / medium rare finish

While you're waiting for the steak to rest, let's make the sauce!

• In the same pan you cooked the steak in, deglaze with the beef stock and reduce by half
• Add the cream and simmer for a couple of minutes 
• Salt and pepper to taste
• Serve hot :-)

​Time to serve, nice!

• Super easy, dish your mushrooms, pasta and steak up either on a chopping board like pictured so it can be shared or on individual serving plates
• ​I serve with hot mustard on the side as well as horse radish cream   

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using @adiabeticsmenu so we can see!

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