Photo: Marina Oliphant
- 1 slice sourdough bread
- olive oil
- 4-6 flat mushrooms
- 20g softened butter
- ½ cup water
- freshly ground black pepper
- 1 x 160g slice fillet steak
- 1/4 cup caramelised onion
- 1/2 cup well-squeezed cooked spinach
Preheat a chargrill pan and toast bread on one side. Paint untoasted side with oil and set aside.
Cook mushrooms in a small frying pan with butter and water until juices run and mushrooms look shiny. Keep warm.
Season steak and grill quickly, turning once (about three minutes each side for medium, two minutes each side for medium-rare). Keep warm.
Reheat mushrooms, shaking pan until all the water has evaporated. Remove from heat.
Quickly grill or toast oiled side of bread. Warm the onion. Reheat spinach and pile on toast.
Slice meat through the centre and place cut-side down on top of spinach. Place mushrooms alongside meat. Pile on the onions and season with sea salt and freshly ground black pepper.
- Main Ingredients - Beef
- Course - Lunch