Recipes.

Straight-Up Steak with Blue Mushrooms

By Joe Wicks


I Quit Sugar: Straight-Up Steak with Blue Mushrooms
  • 1 servings
  • Prep - 5 mins
    Cooking - 12 mins
  • Total - 17 mins
I Quit Sugar: Straight-Up Steak with Blue Mushrooms

Joe Wicks says he just had to include a steak recipe is his Lean in 15: The Sustain Plan cookbook, as he loves to order a steak when eating out. This dish definitely doesn't skimp on flavour with mushrooms, tomatoes and a delicious two-cheese sauce.  

Servings: 1
Preparation: 5 mins
Cooking: 12 mins

Ingredients

  • 2 portobello mushrooms.
  • 1 x 240 g sirloin steak.
  • salt.
  • pepper.
  • 20 g blue cheese (I like to use Roquefort).
  • 20 g mascarpone.
  • small handful of chives, finely chopped.
  • 4 cherry tomatoes on the vine.
  • 1 large handful of watercress, to serve.

Directions

1. Preheat a griddle pan over a high heat and preheat your grill to maximum.

2. Remove the mushroom stalks and discard. Season the steak and mushrooms with a little salt and pepper. When the griddle is hot, carefully lay the mushrooms skin side down in the pan, followed by the steak.

3. Cook the mushrooms for 2 minutes on one side only and remove. Cook the steak for 4 minutes on each side for medium rare. Transfer the steak to a plate and keep it warm until you're ready to eat.

4. When the steak is cooking, break the blue cheese into a bowl, dollop in the mascarpone and slide in the chives. Beat together until smooth, then spoon and press the mixture into the grilled side of the mushrooms. Place the mushrooms, cheese side up, on a baking tray with tomatoes alongside. Grill the vegetables for about 6 minutes, or until the cheese has melted and is bubbling up.

5. It doesn't matter how you serve this one up – just get all the ingredients onto a plate, chuck on a handful of watercress to freshen things up, and get stuck in.


Note

Joe Wicks Lean In 15: The Sustain Plan by Joe Wicks is published by Bluebird Tuesday. RRP $34.99.

https://iquitsugar.com/wp-content/uploads/2016/12/Lean-In-15-The-Sustain-Plan-Cover-Image.jpg

Joe Wicks says he just had to include a steak recipe is his Lean in 15: The Sustain Plan cookbook, as he loves to order a steak when eating out. This dish definitely doesn't skimp on flavour with mushrooms, tomatoes and a delicious two-cheese sauce.

Ingredients

  • 2 portobello mushrooms.
  • 1 x 240 g sirloin steak.
  • salt.
  • pepper.
  • 20 g blue cheese (I like to use Roquefort).
  • 20 g mascarpone.
  • small handful of chives, finely chopped.
  • 4 cherry tomatoes on the vine.
  • 1 large handful of watercress, to serve.

Directions

1. Preheat a griddle pan over a high heat and preheat your grill to maximum.

2. Remove the mushroom stalks and discard. Season the steak and mushrooms with a little salt and pepper. When the griddle is hot, carefully lay the mushrooms skin side down in the pan, followed by the steak.

3. Cook the mushrooms for 2 minutes on one side only and remove. Cook the steak for 4 minutes on each side for medium rare. Transfer the steak to a plate and keep it warm until you're ready to eat.

4. When the steak is cooking, break the blue cheese into a bowl, dollop in the mascarpone and slide in the chives. Beat together until smooth, then spoon and press the mixture into the grilled side of the mushrooms. Place the mushrooms, cheese side up, on a baking tray with tomatoes alongside. Grill the vegetables for about 6 minutes, or until the cheese has melted and is bubbling up.

5. It doesn't matter how you serve this one up – just get all the ingredients onto a plate, chuck on a handful of watercress to freshen things up, and get stuck in.

Note

Joe Wicks Lean In 15: The Sustain Plan by Joe Wicks is published by Bluebird Tuesday. RRP $34.99.

https://iquitsugar.com/wp-content/uploads/2016/12/Lean-In-15-The-Sustain-Plan-Cover-Image.jpg

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