Quick & Easy

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!
Minute steaks with mushrooms, spinach and polentaAustralian Women's Weekly



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.


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