For you meat-lovers out there.
We brined this steak with leftover dill pickle brine. This can be from store-bought pickles or home-made. The pickle brine not only salts the meat but imparts some delicious flavour. Marinate for at least a few hours. Brush the steak with oil and cook it on the barbecue, not directly on the heat, until it’s done to your liking – you can do this by feel or with a thermometer. Rest the steak before cutting across the grain to serve.
To make the mushroom sauce use tasty mushrooms such as Swiss Browns. Finely dice a brown shallot and fry in some butter and oil until translucent. Add sliced mushrooms (more than you think you need), a sprig or 2 of fresh thyme, a sprinkling of porcini powder (an invaluable pantry ingredient to boost mushroom flavour and add umami) and salt and freshly ground black pepper. Cook slowly until the mushrooms are quite reduced in size then add red wine and rich beef stock. Bring to a simmer and continue to cook until the the sauce is reduced by up to half. Adjust the seasoning, add some butter and add cream or sour cream to taste.
michelle picker cooks 