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Minute steak with barbecued mushrooms & pesto


  • Whisk the garlic, olive oil, balsamic and seasonings in a large bowl. 
  • Add the steaks and mushrooms. Gently toss and set aside for 15-30 mins, turning now and again. 
  • Then cook the mushrooms on a preheated ridged grill (or BBQ), adding the steaks when the mushrooms begin to collapse and cook them to the desired degree, brushing the lot with the marinade as you do so.
  • Grill (or toast) the bread. 
  • To serve, place the bread on individual plates, top with a mushroom and steak and smear pesto over the lot.


  • 2 garlic cloves, crushed
  • ½ cup olive oil
  • a good splash of balsamic vinegar
  • sea salt & freshly ground pepper
  • 4 x 140 gm minute steaks, eg. porterhouse, trimmed of all fat & sinew, flattened a little
  • 4 large field mushrooms, stalks removed & peeled
  • 4 slices sourdough bread
  • bought or homemade pesto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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