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Ingredients

Olive oil cooking spray
4 x 150g beef rump steaks
1 tablespoon wholegrain mustard
25g butter
4 portobello mushrooms
150g haloumi
2 garlic cloves, thinly sliced
2 tablespoons lemon juice
100g chargrilled red capsicum, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh tarragon
Mixed salad leaves, to serve

Method

Step 1 Lightly spray a barbecue or chargrill pan with oil. Heat over medium-high heat. Spread steaks with mustard. Season with salt and pepper. Cook for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Step 2 Meanwhile, melt butter in a large frying pan over medium-high heat. Cook mushrooms for 2 to 3 minutes each side or until tender. Transfer to a plate. Cover to keep warm.
Step 3 Add haloumi to frying pan. Cook for 1 to 2 minutes each side or until golden. Transfer to a plate. Add garlic to pan. Cook, stirring, for 1 minute. Add lemon juice, capsicum, parsley and tarragon. Cook, stirring, for 1 minute. Remove from heat.
Step 4 Place steaks on serving plates. Top with mushrooms and haloumi. Drizzle with capsicum mixture. Serve with salad leaves.

Barbecued steak and mushroom stacks

How to make Barbecued steak and mushroom stacks

Ingredients

Method