Ingredients Checklist
- 2 porterhouse steaks
- 4 portobello mushrooms
- 8 thyme sprigs
- 4 spring onions
- 3 tbsp olive oil
- Sea salt & cracked black pepper
CHIMICHURRI
- ½ cup chopped parsley
- 2 garlic cloves, finely chopped
- 2 red chilli, finely chopped
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- ½ cup olive oil
Instructions
- Heat a BBQ to high and allow the steaks to come to room temperature, seasoning well with salt and pepper.
- Meanwhile, mix the chimichurri ingredients together in a small bowl.
- Season the mushrooms, drizzle with 1 tbsp olive oil, top with thyme and place onto the BBQ.
- Brush the steak with remaining olive oil and grill until cooked to your liking.
- Grill the spring onion while the mushrooms finish cooking and the steak is resting.
- Carve the steak, plate with the spring onion and dress with chimichurri. Serve the mushrooms on the side.
