Quemador de Gas Serie 500 – Napoleon

Grilled Steak with Mushroom Sauce and Sides Recipe on the Side Burner

Enjoy a delicious combination of flavours by cooking on your barbecue and making the most of your side burner. This dish includes a succulent grilled steak accompanied by a rich mushroom sauce, cooked on the side burner, and sautéed vegetables to complement the experience of a complete outdoor kitchen.

Ingredients:

For the grilled steak:

• 4 beef steaks (about 2.5 cm thick)
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1 teaspoon of garlic powder
• 1 teaspoon fresh thyme (optional)

For the mushroom sauce:

• 2 cups fresh mushrooms, sliced
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/2 cup beef stock
• 1/2 cup whipping cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon chopped fresh parsley for garnish

For the stir-fried vegetables:

• 1 red pepper, cut into strips
• 1 courgette, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Step 1: Prepare the Grilled Steak

1. Marinate the Steaks: Pat the steaks dry with kitchen paper and brush with olive oil, salt, pepper, garlic powder and fresh thyme if you like. Let stand at room temperature for about 20 minutes to allow the flavours to be absorbed. Preheat the grill: Turn on the barbecue grill to high temperature. Make sure the grates are clean and lightly greased to prevent the steak from sticking.
2. Cook the steaks: Place the steaks on the grill and cook over direct heat. For medium doneness, cook the steaks for 4-5 minutes on each side or until they reach the desired doneness. Remove the steaks from the grill and let them rest covered with aluminium foil while you prepare the sauce.

Step 2: Prepare the Mushroom Sauce on the Side Burner

1. Turn on the Side Burner: Turn on the side burner of your outdoor kitchen to medium-high heat and place a large frying pan on it.
2. Sauté the mushrooms: Add the butter to the pan and let it melt. Add the sliced mushrooms and sauté for 5-7 minutes until they are seared and tender. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Liquids and Seasoning: Pour the beef stock and whipping cream into the pan with the mushrooms. Add the Dijon mustard, salt and pepper to taste. Cook the mixture over medium heat, stirring occasionally, until the sauce is reduced and thickened, about 5-7 minutes. Adjust the seasoning if necessary and add the chopped parsley before serving.

Step 3: Cook the Sautéed Vegetables on the Side Burner

1. Sauté the Vegetables: In a separate frying pan on the side burner, heat the olive oil over medium-high heat. Add the peppers, courgette and onion. Sauté the vegetables for 5-6 minutes until tender but crisp. Season with salt and pepper to taste.

Step 4: Serve and Enjoy

1. Plating: Place a grilled steak on each plate and pour a generous portion of the mushroom sauce over each steak. Serve with the sautéed vegetables on the side.
2. Garnish and Serve: Garnish with a little more chopped fresh parsley and serve immediately.

Alternative Vegetarian Recipe for Grilled Cauliflower Steak with Mushroom Sauce and Sautéed Vegetables

A meat-free, healthy and delicious alternative for enjoying outdoor cooking with the 500 Series Burner. Grilled cauliflower becomes a juicy and textured protagonist, ideal for absorbing the creamy mushroom sauce.

Ingredients

For the cauliflower steaks:

• 1 large, firm head of cauliflower

• 2 tablespoons of olive oil

• 1 teaspoon of garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground cumin (optional)

• Salt and pepper to taste

For the mushroom sauce: (same preparation as in the original recipe)

• 2 cups of sliced fresh mushrooms

• 2 tablespoons of butter

• 1 clove of garlic, chopped

• 1/2 cup vegetable stock

• 1/2 cup whipping cream

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

• 1 teaspoon of chopped fresh parsley to garnish

For the stir-fried vegetables:

• 1 red pepper, cut into strips

• 1 courgette, sliced

• 1 red onion, sliced

• 1 tablespoon olive oil

• Salt and pepper to taste

Step by Step

Step 1: Prepare the cauliflower steaks

1. Remove the leaves and the lower stalk from the cauliflower, leaving the central part intact.

2. Stand it upright and cut fillets approximately 2 cm thick from the centre to the sides.

3. From a large head of cauliflower you should get between 2 and 3 firm centre steaks; the rest can be reserved for another use.

4. In a small bowl, mix together the olive oil, garlic powder, paprika, cumin (optional), salt and pepper.

5. Brush both sides of the cauliflower steaks with this mixture, making sure to cover the edges and inner areas well.

6. Let it rest for between 15 and 20 minutes at room temperature, allowing it to absorb the flavours.

Step 2: Cook the steaks on the grill

1. Turn the barbecue on to a medium-high heat and clean the grills with a brush.

2. Lightly brush the grills with oil to prevent the cauliflower from sticking.

3. Carefully place the cauliflower florets on the hot grill.

4. Cook for 5 to 6 minutes on each side, using a wide spatula to turn them gently and prevent them from breaking.

5. The aim is to achieve visible grill marks and a tender but firm texture.

6. Remove and cover with aluminium foil to keep warm while you prepare the sauce and accompaniments.

Step 3: Prepare the mushroom sauce on the side burner

1. Turn the burner on to medium-high and place a large frying pan on it.

2. Add the butter and let it melt completely.

3. Add the sliced mushrooms and cook for 5 to 7 minutes, until they are seared and tender.

4. Add the chopped garlic and cook for a further minute until it releases its aroma.

5. Pour in the vegetable stock and the whipping cream.

6. Add the Dijon mustard, salt and pepper to taste.

7. Cook over a medium heat, stirring occasionally, until the sauce reduces and thickens, approximately 5 to 7 minutes.

8. Add the chopped parsley just before serving.

Step 4: Prepare the stir-fried vegetables on the side burner

1. In another frying pan, heat the olive oil on the side burner.

2. Add the red pepper, courgette and red onion.

3. Sauté for 5 to 6 minutes, stirring occasionally, until tender but still crisp.

4. Season with salt and pepper to taste.

5. Remove from the heat and set aside for plating up.

Step 5: Arrange the dish and serve

1. Place a grilled cauliflower steak in the centre of each plate.

2. Pour a generous portion of hot mushroom sauce over each steak.

3. Serve with the sautéed vegetables on the side of the plate.

4. Sprinkle with some fresh parsley and serve immediately.