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BBQ Steak with Creamy Mushroom Sauce and Beetroot Quinoa Salad

Pub-Style BBQ Steak with Creamy Mushroom Sauce and Special Salad

Juicy BBQ steak smothered in creamy mushroom sauce and served with a fresh beetroot and feta salad. A pub-style barbecue recipe you’ll print out and have on the fridge!

John Austin

BBQ Steak, Creamy Mushroom Sauce and Beetroot Quinoa Salad

Johnny “Cooked” Austin

Servings

4

Prep Time

2 minutes

Cook Time

22 minutes

Calories

489

Cuisine

Australian

Category

Johnny “Cooked” Austin

This BBQ steak recipe is topped with a rich, creamy mushroom sauce and served with an earthy beetroot, rice, feta and quinoa salad. A fresh twist on a classic barbecue steak dinner.


If you love pub feeds and have bugger all time after work, this is perfect for you. I timed myself making this meal and it clocked in just under 22 minutes.


BBQ Steak, Creamy Mushroom Sauce and Beetroot Quinoa Salad

Ingredients

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    • 50/50 blend of Backyard BBQ Rub and Oz Dirt Rub

    • 4x rib eye / scotch fillet steaks

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    • 1 onion diced

    • 5 cloves of garlic minced

    • 500g of mushrooms sliced

    • 25g unsalted butter

    • ½ cup dry white wine

    • 1 tbsp tomato paste

    • splash of Worcestershire sauce aka washyasister sauce

    • 1 tbsp smoked paprika

    • 200ml thickened cream

    • Small handful of chopped parsley (curly or flat is fine)

    • Salt and Cracked pepper

    • ¼ cup chicken stock

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    • 1 packet of rice and quinoa mix. From Aldi, Coles etc

    • 1 small bag of mixed salad. Find one with more rocket (arugula) as then pepperiness of the rocket suits this salad

    • 3 cooked and packaged beetroot chopped

    • ¼ sml red onion diced

    • ½ cup crumbled feta

    • chopped walnuts as an option adds some butteriness

    • Green goddess dressing

    Directions

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      1. First step is to add your fully lit charcoal to your BBQ and pre heat it for approximately 10-15 minutes

      2. season lightly with your Backyard BBQ and Oz Dirt seasoning blend on all sides

      3. Once your grill grates are ripping hot, chuck the steaks on. Use the FLM method or Flip Like a Maddog method, by flipping the steak every 30-40 seconds. This will reduce the grey band in the steak.

      4. Once the steak hits an internal of approximately 50C / 122F, then rest on a wire rack for 5 mins. The carryover cooking will bring it up to approx 55C which is medium rare.

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      1. Whilst your BBQ is preheating, add butter to a pan on low-med heat and sauté the onion for 3-4 mins, then add garlic. Once onion is semi translucent and softened, remove from pan and place to the side.

      2. coat mushrooms in tomato paste and cook with a touch more butter in the pan on medium heat. Once they start to take on color and soften add the remainder of the ingredients and simmer on low heat. This will start to thicken whilst BBQ is preheating and cooking steak.

      3. add salt and pepper, mix through then taste. Adjust to your liking

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      1. mix all ingredients together in a bowl, cover and bang into the fridge until the steak is ready

      2. add dressing just before you serve

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