Seared steak flatbread sharer
With luxurious creamy mushrooms, fragrant and fresh herb dressing and pan seared sirloin, this flatbread is perfect if you’re looking for new ideas on steak night. Great for sharing and tearing, it’s a brilliant way to make your meat go further.
1 beef sirloin steak
1 garlic and rosemary flatbread
200g flat mushrooms, sliced
15ml Worcester sauce
2 sprigs thyme, leaves picked
100ml double cream
For the dressing
15g fresh mint leaves
30g fresh parsley
30g fresh coriander
½ red chilli, deseeded
1 garlic clove
½ lemon, juiced and zested
100ml olive oil
Preheat oven to gas 6, 200°C, fan 180°C. Take the steak from the fridge and leave at room temperature for 30 mins.
Place the mint leaves, parsley, coriander, red chilli, garlic, lemon juice and zest and olive oil in a food processor. Pulse the mixture until smooth and season to taste. Reserve mixture.
Set a pan or skillet to medium-high heat. Oil both sides of the steak and season with salt and pepper. Place the steak in the pan and cook for 3-4 minutes until medium-rare. Remove the steak from the pan and rest somewhere warm.
Place the flatbread in the oven. In the same pan that the steak was cooked in, add the butter and the mushrooms. Cook until the mushrooms have slightly browned on the edges, before adding the Worcester sauce, thyme and double cream. Cook for a further minute before removing from the heat.
To assemble, place the flatbread on a large plate or board and pour over the mushroom sauce. Slice the sirloin across the width into thick pieces and place on top of the mushrooms.
Finally, dress the steak and the flatbread with a few tablespoons of the herb dressing.