Time: 40 min.
Complexity: easily
Servings: 2

The star of this dish isn't so much the steak as the sauce it's simmered in. Portobello mushrooms, red wine, Worcestershire sauce, and a bouquet of spices and aromatic herbs give the sauce its unique, rich flavor. Serve the steak in the sauce with rice, fresh vegetables, and a slice of feta.

Ingredients:

• 1 Machete steak weighing 280 g.
• Sea salt and ground black pepper
• 60 ml olive oil
• 2 large portobello mushrooms, cut into 1/4-inch wide strips.
• 4 thin slices of garlic
• A quarter of an onion, thinly sliced
• 60 ml Marsala
• 120 g brown gravy
• 60 ml. o-ju
• 30g steak sauce, preferably A-1
• 30 ml Worcestershire sauce
• A pinch of oregano
• A pinch of chopped fresh basil
• 1 lemon wedge
• 1 slice of feta (50 g)
• For serving: boiled rice, grilled pita, assorted vegetables

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, portobello mushrooms, red wine, oregano, basil, lemon, steak sauce

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Season the steak with a pinch of salt and black pepper and grill until medium-rare.
Step 2
• Heat a 25cm (10-inch) skillet on the stovetop over medium heat and add the olive oil, mushrooms, chopped garlic, and finally the onion. Sauté until the mushrooms and onion are softened, 2-3 minutes. Add the Marsala, gravy, au jus, steak sauce, Worcestershire sauce, and oregano.
Step 3
• Slice the steak into 1-cm-thick slices and add to the sauce. Add fresh basil, salt, and pepper, and cook for 1-2 minutes, then squeeze a lemon into the pan. Serve with feta, rice, pita, and fresh vegetables.

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