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Straight-up steak with blue mushrooms

Posted by Joe Wicks - 110 Days Ago in: Recipes

When I eat out, I love to order a good steak. I couldn't release a book without at least one steak recipe. This one with blue cheese is off the hook. You're going to love it. #SteakMe.

Serves 1

REDUCED-CARB 


INGREDIENTS 

2 portobello mushrooms

1 x 240g sirloin steak

salt and pepper

20g blue cheese (I like to use Roquefort)

20g mascarpone 

small handful of chives, finely chopped

4 cherry tomatoes on the vine

large handful of watercress, to serve


METHOD 


Preheat a griddle pan over a high heat and preheat your grill to maximum.

Remove the mushroom stalks and discard. Season the steak and mushrooms with a little salt and pepper. When the griddle is hot, carefully lay the mushrooms skin side down in the pan, followed by the steak.

Cook the mushrooms for 2 minutes on one side only and remove. Cook the steak for 4 minutes on each side for medium rare. Transfer the steak to a plate and keep it warm until you’re ready to eat.

While the steak is cooking, break the blue cheese into a bowl, dollop in the mascarpone and slide in the chives. Beat together until smooth, then spoon and press the mixture into the grilled side of the mushrooms. Place the mushrooms, cheese side up, on a baking tray with the tomatoes alongside.

Grill the vegetables for about 6 minutes, or until the cheese has melted and is bubbling up.

It doesn’t matter how you serve this one up – just get all the ingredients onto a plate, chuck on a handful of watercress to freshen things up, and get stuck in.

 


Credit: Recipe taken from Lean in 15: The Sustain Plan by Joe Wicks, out now in paperback, RRP £14.99 (Bluebird). Recipe image ©Maja Smend.  

Tags:

lean in 15 RECIPES

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About Joe Wicks

Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.



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