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Sicilian steak & mushroom sanga

Method

  • Combine the butter, lemon juice, rosemary, olives and mustard. Set aside. 
  • Spray the mushrooms and steaks with oil, season and cook on a preheated BBQ or ridged grill. Remove the steaks when ready and set aside to rest for a few minutes before slicing on the diagonal. 
  • Grill or toast the bread and then generously spread with the butter. Top with sliced tomato, lettuce, sliced steak, mushrooms and another piece of toast. 
  • nb.  Depending on the size of the mushrooms, they may need to be put on the grill first.

Ingredients

  • 100 gm butter, softened
  • a squeeze of lemon juice
  • ½ tbsp chopped fresh rosemary
  • 2 tbsp finely chopped pitted black olives
  • 1 heaped tspn Dijon mustard
  • olive oil spray
  • 8 field mushrooms, peeled
  • 4 x 100 gm steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 8 thick slices sourdough bread
  • 2 ripe tomatoes, cored & thickly sliced
  • 4-8 baby cos leaves

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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm