Name: Minute steaks with mushrooms, spinach and polenta
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4
Ingredients: 2 large field or portobello mushrooms, sliced; 150 gram swiss brown mushrooms, halved; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1/2 bunch chives, chopped; 1/2 cup parsley leaves, chopped; sea salt and cracked black pepper; 1 litre chicken stock; 1 cup instant polenta; 160 gram baby spinach leaves; 1/2 cup finely grated parmesan; olive oil spray; 8 scotch fillet minute steaks

Minute steaks with mushrooms, spinach and polenta

Prepare this warming dinner for your family in no time at all. Perfect for weeknights, it's packed full of flavour to keep the whole table satisfied!

Serves 4

Prep

10M

Cook

13M

Total

23M

Ingredients

2 large field or portobello mushrooms, sliced

150 gram swiss brown mushrooms, halved

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 bunch chives, chopped

1/2 cup parsley leaves, chopped

sea salt and cracked black pepper

1 litre chicken stock

1 cup instant polenta

160 gram baby spinach leaves

1/2 cup finely grated parmesan

olive oil spray

8 scotch fillet minute steaks

Method

1.Heat barbecue or char-grill pan over medium-high heat. Place mushrooms on heat, drizzle with olive oil. Cook 8-10 minutes. Squeeze lemon juice over mushrooms. Remove from heat and place in bowl with chives and parsley. Season with salt and pepper. Toss to combine.

2.Meanwhile, bring stock to boil in saucepan over high heat. Once boiling, reduce temperature to medium and pour polenta into stock, while whisking. Cook 1-2 minutes, until tender. Remove from heat and stir through spinach and parmesan. Season with salt and pepper. Set aside.

3.Increase heat to high. Spray steaks with olive oil. Season with salt and pepper. Cook 1 minute each side, or until cooked to your liking. Remove steaks from heat. Rest 1-2 minutes.

4.Spoon polenta onto plates and serve with steak and mushroom mix.

If using a barbecue for this recipe, use flat plate for the mushrooms and the bars for steak. If you can’t buy ready-cut minute steaks, get 4 x 150g steaks of scotch fillet, sirloin or eye fillet and halve horizontally with a sharp knife.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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