Products used in this recipe - Rainbow Seaweed Flakes and Rainbow Seaweed Salt
Serves 2
Ingredients
Steak:
3 tbsp Rainbow Seaweed Flakes
1 tsp Rainbow Seaweed Salt
480g sirloin steak, 1 inch thick
1 tbsp olive oil
5-6 pieces button mushroom, cut into quarters
Worcestershire Butter Sauce:
1/2 tbsp Worcestershire sauce
3 tbsp unsalted butter
¼ tsp Dijon mustard
Pinch of black pepper
Steps
Steak
- Mix the Rainbow Seaweed Flakes and Rainbow Seaweed Salt on a plate and dredge the steak in it.
- Pour olive oil into a medium-sized, cast iron skillet and heat until it is shimmering.
- Add the steak and cook over moderately high heat until the seaweed crust is toasted. Approximately 4 minutes on each side.
- Transfer the steak to a chopping board and let it rest for 15 minutes.
- Meanwhile, sauté the button mushrooms in the same skillet that was used to cook the beef. The mushrooms will soak up all the juice that was released from the beef.
Worcestershire Butter Sauce
- Place Worcestershire sauce, unsalted butter, Dijon mustard and black pepper into a small pot and stir over low heat until all of the butter has melted.
- Serve the steak, mushroom and sauce with a bowl of white rice. Enjoy!