Grilled Mushroom & Potato Stacks with Grilled Beef & a Thyme Aioli is pure happiness! Easy to make on the braai too… #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #festive
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