Hearth up the barbecue and prepare to cook dinner a mouth-watering steak. It’s the right burger — plus the portobello mushrooms present important vitamins.

Components

  • 1 purple pepper
  • 8 portobello mushrooms
  • 4 gherkins
  • 1 purple onion
  • 250g beef steak; e.g. sirloin
  • 2 tbsp olive oil
  • salt
  • freshly floor black pepper
  • 1 handful rocket

For the dip

  • 3 tbsp mayonnaise
  • 3 tbsp yoghurt
  • 1 tsp dried Italian herbs
  • 1 tsp lemon juice

Technique

Step 1.
Warmth a barbecue till scorching. 

Step 2.
Halve the pepper and take away the seeds, then lower into thick strips. Clear the mushrooms, slicing out the stalks. Slice the gherkins. Peel the onion and lower into high quality rings. 

Step 3.
Rub the steak with 1/2 tbsp olive oil and season with salt and pepper. Drizzle the mushrooms and peppers with the remaining oil and season. 

Step 4.
Grill the steak on the barbecue for 3-4 minutes on either side, then go away to relaxation for a couple of minutes. Cook dinner the mushrooms and peppers on the grill for 4-5 minutes, turning, till tender and beginning to char.

Step 5.
To serve, lower the steak into slices. Prime 4 of the mushrooms with half the rocket, the onion rings and peppers. Prepare the steak strips and the remaining rocket on prime and end with a second mushroom. Safe with skewers.

Step 6.
Combine collectively the mayonnaise and yoghurt with the herbs and lemon juice, season and serve in a small bowl with the ‘burgers’.

Tip:

Cook dinner the steak and greens on a scorching griddle pan as an alternative of a barbecue if desired. 

Serves 4.

See also  Vegetarian tacos with roasted cauliflower