Steak & Portobello Mushrooms

I was in a very Autumn-y mood today. It's been the first day in ages where the air has felt cool and the trees were looking very full as if they were about to drop all their leaves. Everyone I speak to is sad to see the end of Summer but I prefer the cosy Autumn and Winter months, and although it's not quite here yet, I thought I would make a meal perfect for the crossover between Summer and Autumn - Steak, Portobello mushrooms and rocket. 

This is a really simple, tasty dish and the added leaves make you feel almost virtuous, as if you were just eating a light salad. I did aim to cook the beef a little rarer but after I had removed it from the griddle and continued preparing the other parts of the meal, it continued cooking itself in it's own juices! But thankfully it still had a little bit of pinkness and a nice texture. 

Steak & Portobello Mushrooms
Serves 3-4

• 400g thick rump steak
• 4 large Portobello mushrooms
• 1 large packet of rocket leaves, washed
• 2 garlic cloves, minced
• Extra virgin olive oil
• Sea salt and black pepper
• 1tsp dried basil
• 1tsp dried thyme

1. Season the steak generously with salt and pepper, then grill on a hot, oiled griddle pan until cooked how you like (medium is recommended for this dish.) Leave to rest in a warm place.  
2. Slice the mushrooms and fry in a pan with some olive oil and the garlic until dark and soft.
3. Dress the rocket leaves with olive oil, the herbs and salt and pepper.
4. Arrange the leaves onto a plate with the mushrooms.
5. Thinly slice the steak into long strips and arrange on the plate and drizzle with some more oil before serving. 

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