Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1/4 cup extra virgin olive oil
- 1/3 punnet rosemary, chopped
- 2 cloves garlic, crushed
- 6 beef scotch fillet steaks
- 375grams punnet portobello mushrooms
- 40grams Woolworths unsalted butter, chopped, chopped
- 4 red onions, halved, thinly sliced
- 2tablespoons brown sugar
- 2tablespoons red wine vinegar
Nutrition per serving
3120kJ / 745Cal
3120 Kilojoules or 745 Calories
36% of daily energy intake*
Protein
55.2grams
Fat
49.7grams
Carbs
17.5grams
Sugars
10.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Turn up the heat on your barbecue game with this sizzling, sweet, sticky number that makes the most of steak, mushrooms and onion.
Method
Step 1 of 4
Preheat a barbecue grill or chargrill pan over medium-high heat. Combine half the oil, half the rosemary, and garlic in a bowl. Brush oil mixture over beef and mushrooms.
Step 2 of 4
Grill beef and mushrooms for 3 minutes each side for medium-rare or until cooked to your liking and mushrooms are tender. Transfer to a plate. Cover with foil. Rest 5 minutes.
Step 3 of 4
Meanwhile, melt butter and remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add sugar. Cook, stirring, until sugar dissolves. Add vinegar. Bring to the boil. Reduce heat. Simmer, stirring, for 5 minutes or until mixture caramelises.
Step 4 of 4
Place beef and mushrooms on serving plates. Top with caramelised onion. Serve sprinkled with remaining rosemary.
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