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Grilled Mushroom & Potato Stacks with Grilled Beef & a Thyme Aioli

Serves 4

 

Ingredients

4 large Portabella mushrooms

2 large potatoes, baked

30g butter

8 sage leaves

1 lemon

1 free-range sirloin steak

100ml good-quality bought mayonnaise

10ml crushed garlic

10ml fresh thyme leaves

salt and pepper, to taste

 

Method

1 Trim the mushroom stalks. Cut the potatoes into 1cm slices from top to bottom to make 2 thick, long slices from each one. Discard the ends. Melt the butter in a pan and add the sage.

2 Place the mushrooms and potatoes into the pan and cook on a high heat, turning once, until both sides of the vegetables are golden brown. The sage will become crispy. Once the vegetables are golden, squeeze lemon juice over them in the pan and save the juices.

3 Meanwhile, in a hot grill pan, grill the steak to the desired stage of doneness. Remove from the pan and allow to rest for 5 minutes.

4 While waiting, mix the mayonnaise, garlic and thyme together and season well.

5 To assemble, slice the steak thinly. Place the potatoes onto a platter and season. Top with the mushrooms, then with steak slices. Finally, drizzle the stack with pan juices, crispy sage and a tablespoon of aioli. Serve with a crisp green salad