SERVES: 4
WHAT'S IN IT?
4 t-bone beef steaks (about 300g each), at room temperature
¼ cup (60ml) rice bran oil
600g Asian mushrooms, trimmed, cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)
1 cup coriander
1 cup mint leaves
½ bunch garlic chives, plus extra to serve
4 sticks celery, thinly sliced diagonally
2 carrots, cut into matchsticks (we used a julienne peeler)
200g sugar snaps, thinly sliced diagonally
½ small red onion, thinly sliced
SOY AND MIRIN DRESSING
¼ cup (60ml) soy sauce
¼ cup (60ml) mirin
2 tbs rice vinegar
1 long red chilli, seeded, finely chopped
2 tsp finely grated ginger
1 garlic clove, crushed
PUTTING IT ALL TOGETHER:
1. For the dressing, shake all the ingredients in a small screw-top jar to combine.
2. Heat a barbecue or grill-pan to high. Brush steaks all over with half the oil and season well. Cook, turning once, for 6 minutes for medium rare. Place on a plate, cover loosely with foil and rest for 4 minutes. Toss mushrooms with remaining oil and cook, turning occasionally, for 3 minutes or until lightly charred. Toss in a bowl with half the dressing.
3. To make a salad, place herbs, celery, carrot, sugar snaps and red onion in a bowl, add remaining dressing, toss to combine and place in a serving bowl.
4. Serve steaks topped with mushrooms and scattered with extra garlic chives.