Barbecued Steak with Mushrooms and Beer

• Starters
  • Smoked Salmon & Leek Tartlets
  • Creamy Tomato, Garlic and Ginger Dip
• Fish & Seafood
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  • Stir Fry Thai Chilli Prawn Noodles
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• Family Suppers
  • Braised Steak with a Muffin Crust
  • Toad in the Hole with Wholegrain Mustard
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• Vegetarian
  • Grilled Vegetable and Feta Skewers with Mediterranean Couscous
  • Creamy Tomato, Garlic and Ginger Dip
• Spring & Summer
  • Barbecued Steak with Mushrooms and Beer
  • Pan Fried Steak with Diane Sauce
  • Turkey Korma Burgers
  • Thai Marinated Chicken
  • Cod with Coriander & Black Pepper Marinade and Thai Rice
• Autumn & Winter
  • Thai Mussamum Curry
  • Beef Pie with Port and Wild Mushrooms
  • Glazed Breast of Duck on Spinach with Apricot Chutney
  • Stuffed Pork Tenderloin wrapped in Streaky Bacon
• Festive & Party Foods
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  • Moist Honey Cake with Glaze

Ingredients

• 2 x 175g rump or sirloin steaks
• 4 large flat mushrooms
• 150ml Cottage Delight Hickory Smoked Barbecue Sauce
• 1/2pt beer

Method

1. Place steaks in a re-sealable plastic bag with 100ml of Cottage Delight Hickory Smoked Barbecue Sauce, shake well and transfer steaks on to a plate, marinate in the refrigerator for 2 hours.
2. Chargrill the steaks to your liking on a hot barbecue, together with the mushrooms.
3. In a pan heat 50ml of Cottage Delight Hickory Smoked Barbecue Saucewith the beer, stirring well.
4. Arrange the steak and mushrooms on a plate and pour over the hot sauce. Delicious!

Serves: 2
Preparation time: 2 hours - Cooking time: 5-10 minutes.