- Prep time
- 2 hours
- Cooking time
- 5-10 minutes
- Serves 2
- 2 x 175g rump or sirloin steaks
- 4 large flat mushrooms
- 150ml Hickory Smoked Barbecue Sauce
- 1/2pt beer
Place steaks in a re-sealable plastic bag with 100ml of Hickory Smoked Barbecue Sauce, shake well and transfer steaks on to a plate, marinate in the refrigerator for 2 hours.
Chargrill the steaks to your liking on a hot barbecue, together with the mushrooms.
In a pan heat 50ml of Hickory Smoked Barbecue Sauce with the beer, stirring well.
Arrange the steak and mushrooms on a plate and pour over the hot sauce. Delicious!