Italian Crumbed Porcini Steak Panino

Italian Crumbed Porcini Steak Panino

The Italian Job: Dominique Rizzo's Italian Crumbed Porcini Steak Panino

Queensland chef, Dominique Rizzo, shares her Italian twist to the Steak Sandwich

Preparation: 30 minutes
Cooking: 20 minutes
Serves: 4

Crumbed steak
4x 120g sirloin steaks fat trimmed, lightly pounded with a meat mallet
50g dried porcini mushrooms, soaked in hot water (just covered)
2 tsp Worcestershire sauce
1/2 tsp each of salt and pepper
1 egg
1/2 cup bread crumbs mixed
1/2 cup of plain flour
2 tbsp parmesan cheese

Marinated mushrooms
4 large field mushrooms
1 tsp each of lemon thyme, rosemary and Italian parsley
3 tbsp olive oil
1 lemon, zested

Caramelised onion
1 large onion, sliced thin (about 2 cups)
2 tbsp olive oil
2 tbsp brown sugar
3 tbsp balsamic vinegar
Mixed lettuce leaves
8 slices of provolone cheese
4 x rustic bread rolls
Mayonnaise, to serve

For the mushrooms
Trim the stalk out of the mushrooms and set them aside (for later use), Combine the chopped herbs with the olive oil, lemon zest and salt and pepper and drizzle this over the mushrooms. Marinate for 5- 10 minutes.
Take a heavy based fry pan and cook the mushrooms for 3-4 minutes on both sides, pressing down the mushrooms to slightly brown them. Set the cooked mushrooms aside.

For the steak
Blend the soaked mushrooms in a food processor with the liquid, the reserved mushroom stalks, egg, salt and pepper and the Worcestershire sauce. Set up three bowls one with the mushroom mixture, one with flour and one with breadcrumbs. Dust the steak with flour, drag it through the mushroom mix then press it firmly into the crumb mix. Repeat with all four steaks.
Heat the oil in a pan and cook the steaks for 2 minutes until golden. Top with the cheese and place under the grill for 2-3 minutes.

For the onions
Reheat the same pan you cooked the mushrooms in. Add in the olive oil, then add in the thinly sliced onions and sauté until transparent. Scatter over the brown sugar and the vinegar and cook for 10 minutes on a low heat, stirring occasionally until the onions have caramelised. Set the onions aside.

Brush the bread with a little oil and toast. Add a splash of your favourite mayonnaise, top with the mushroom, the greens, the steak and caramelised onions. Enjoy!

The Sangas You've Been Waiting For

National Steak Sandwich Day is back on Sunday 12th of May, so don't pack up the BBQ just yet.

Get out your pens and mark your diaries because after a searingly successful first year in 2018, Australian Beef is bringing back National Steak Sandwich Day on Sunday 12 May.

After research found that over two million Aussies tuck into a steak sandwich every week, a day had to be made and this often under-rated, but very much cherished Australian classic had to be celebrated.

Now we've got the day locked in, Australian Beef has teamed up with some of the biggest steak-sandwich-loving chefs to share their take on the classic and give you the ultimate recipe inspiration.

So read up and don't forget the National Steak Sandwich Day checklist:
1. Visit your local butcher or supermarket and grab your favourite cut of beef
2. Grab some buns or bread
3. Grab your sandwich add-ons. Pineapple optional
4. Don't forget the condiments!
5. Clean the BBQ
6. Cook up a storm!

For more recipe inspiration visit the Australian Beef website