Seared Beef Strips on Mushroom and Spinach Bruschetta Seared Beef Strips on Mushroom and Spinach Bruschetta

Seared Beef Strips on Mushroom and Spinach Bruschetta

Seared Beef Strips on Mushroom and Spinach Bruschetta

prep time
5 mins

cook time
10 minutes

serves
4 people

Ingredients

  • 375g/12oz lean rump, sirloin or minute steaks, cut into 10cm/4inch strips
  • 1 small ciabatta loaf, thickly sliced
  • 60ml/4tbsp olive oil
  • 15ml/1tbsp Worcestershire sauce
  • 5ml/1tsp steak seasoning
  • 5ml/1tsp light soft brown sugar or runny honey
  • Salt and freshly milled black pepper
  • 1 small red onion, peeled and sliced
  • 75g/3oz mushrooms, sliced
  • 15ml/1tbsp tomato chutney or relish
  • 100g/4oz pack baby spinach or wild rocket leaves, rinsed
  • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish

Method

  1. Drizzle the ciabatta slices with half the olive oil. Heat a griddle pan until hot and heat the slices for 2 minutes on each side. Transfer to a warm plate.
  2. In a large bowl mix together the Worcestershire sauce, steak seasoning, sugar or honey and seasoning. Add the beef strips, toss gently, cover and set aside.
  3. Heat a medium pan with 15ml/1tbsp oil and cook the onion and mushrooms for 3-4 minutes. Stir through the tomato chutney or relish and spinach or rocket leaves. Season.
  4. Heat the remaining oil in the griddle pan and cook the beef for 2-3 minutes on each side.
  5. To serve, divide the mushroom and spinach mixture evenly over the ciabatta slices, then top with the beef strips and freshly chopped parsley.