Porcini Salt Minute Steaks with Rosti

When I first saw this recipe in Donna Hay'smost recently published book"Fast, Fresh, Simple"I was quite intrigued by the concept.
Thinly sliced Sirloin beef steak, (or beeffilet, sliced into thin steaks) are brushed with oil*, then sprinkled with porcini mushroom salt ~ a unique twiston steak and mushrooms.
* I love this tip from Donna: When ready to searthe meat, heat skillet over high heat, while skillet is heatingbrush the meat with oil (rather than putting the oil in thepan), This saves clean-up, and there is much less spattering ~brilliant!



Use a spice grinder, small food processor or blender togrind the dried porcini and sea salt into a finepowder. (if you don't grind it finely enough it will taste gritty.)



Because the steaks are so thin they pan searin just a couple of minutes, then served with the delicious rosemary rosti. I love thecontrast in textures; tender, juicy steak andcrunchy, flavorful potato!
The crisp and lacypotato discs can be made a short timeahead and held until readyon a rack in a warm oven until you're ready to plate.
Serve additional Porcini Salt on the side for those whoprefer a more pronounced mushroom flavor.



It's flavorful and is quick to put together;perfect for a weeknight supper. I'll definitely makethis one again.

If you would like a printable copy of the recipe,you'll find it here on my recipe blog.
If you try it, I hope you like it too!
~mari xo

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