Sirloin Steak With Mushroom Sauce

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Sirloin steak is a very confused piece of meat, because it appears in recipes as New York cut, Porterhouse and even entrecote. It doesn't matter what name you use, it is arguably the tastiest steak of all and is less expensive than fillet.

One trick to learn with sirloin is that it has a thin layer of gristle just under the fat and it's worth trimming this out for a better finish. Now let's look at the ingredients. You need to assemble:

• 160mls red wine
• 1tbs grated horseradish
• 2tsps lemon thyme, finely chopped
• 1tbs olive or macadamia oil
• 1tbs brown sugar
• 30g butter
• 1 big onion, sliced
• 2 cloves garlic, finely chopped
• 500g mushrooms, sliced
• 60mls beef stock
• 1tbs flat-leaf parsley, chopped.

Make a marinade from 125mls of the wine, half the horseradish, half the thyme and all the oil and sugar. Put this in a food-safe plastic bag with the steaks and marinade overnight, turning occasionally.

The next day, drain the steaks and leave them to return to room temperature. Discard the marinade. Fire up the barbie.

Make the sauce by gently cooking the onion and garlic in the butter until soft. You can do this in a pan on the barbie if you wish.

Add the mushrooms and cook until soft. Keep them moving to avoid burnt bits. Then add the rest of the wine, horseradish and herbs, plus the stock. Keep this at a simmer with the lid off for a further 5 minutes or so, until most of the liquid has evaporated. Keep warm.

Now cook the steaks on fierce heat for 2 minutes a side, or to your liking. Stir the parsley into the sauce and serve the steaks on a bed of the sauce with a crisp green salad and fries.

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