Rum Glazed Steak and Mushrooms
This is a powerful meal! Strong, bold flavours with some of the best beef you can get your hands on! Now normally I like my steak straight up, but we are in rum making country so I thought I would take things to the next level with this sticky, umami, delicious rum glaze for the steak (and the mushroom if you’d like!).
Prep: 10 minutes - Cook: 15 minutes - Serves: 2 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
Steak Glaze
2 tbs Western Star Original Salted
2 cloves, garlic finely chopped
2 tbs seeded mustard1/2 cup Sugar Shed Rum
1 tbs molasis
2 tbs Sarinashire sauce
2 tbs apple cider vinegar
Pepper, to taste
Steak
200g King River Beef Wagyu Strip Loin
Sea salt, to season
Mushrooms
3 Portobello mushrooms, whole
3 tbs Western Star Original Salted
3 garlic, crushed
Sea salt, to taste
Simple Salad
1 bunch watercress, young tender leaves picked
Extra virgin olive oil
Lemon
Sea salt and pepper, to taste
Method
Step 1. Preheat your charcoal in the Everdure Cube 360 to a medium high heat (you want the charcoal to to be ash white). Prepare the steak by removing from fridge at least 20 mins prior to cooking to come to room temp. Season well with sea salt.
Step 2. For the glaze, combine all ingredients in a small HexClad saucepan and cook over a medium heat until sticky and glossy. Set aside until ready to cook your steak.
Step 3. Start off the BBQ cook with the mushrooms, cup side down, fill the gills with butter and garlic. Place the lid on the Cube 360 and allow to cook for 3-5 mins. At this point, fan the coals and start cooking the steak to your liking. This will always vary depending on a number of factors: thickness of steak, temperature of steak, temperature of BBQ and of course, how you like your steak cooked. During the cooking process, using a pastry brush, brush the steaks generously with the rum glaze. Turn frequently and keep applying the glaze, ensuring not to let it burn. Once the steak is cooked to your liking, remove from heat along with the mushrooms and allow to rest. At this time you can bast further with the rum glaze. Once the steak has rested (generally half the time it took to cook), use a sharp knife and slice steak and mushrooms.
Step 4. For the salad, at the last minute before serving, gently toss salad leaves with oil, lemon, salt and pepper.
Step 5. Serve the steak alongside the mushrooms and a big side of salad.
