Scotch steaks with burrata, mushrooms and crispy pancetta

Delicious stacked scotch steaks

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Serves

2

Prep Time

10 mins

Cook Time

30 mins

These moreish steaks are absolute showstoppers - treat yourself or blow someone's mind!

This recipe is courtesy of Greenlea Butcher Shop.

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Greenlea Butcher Shop
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Ingredients

  • 2 Greenlea Quality Mark scotch fillet steaks

    at room temperature
  • 4 slices pancetta

  • 2 Tbsp olive oil

  • ¼ cup sage leaves

  • 60g butter

  • 250g field mushrooms

    sliced
  • 2 garlic cloves

    crushed
  • salt and pepper

  • 250g burrata

    or buffalo mozzarella

Method

1

Preheat the oven to 180ºC. Arrange the pancetta in little rosettes on a lined baking tray and cook until crispy 10 - 15 minutes. Place to one side.

2

Heat the oil in a large cast iron frying pan over a high heat. Add the sage leaves and fry for a minute until they are nice and crisp. Remove the leaves and drain off the oil on some kitchen paper.

3

Add the butter to the pan, then add the mushrooms, garlic, salt and pepper. Cook, stirring occasionally until golden. Set aside and keep warm while you cook the steak.

4

Brush the steaks with olive oil and season generously with salt and pepper. Place a frying pan or barbecue grill on a high heat. When smoking hot, add the steaks and cook for 2-3 minutes on either side for medium-rare or until cooked to your liking.

5

Allow the meat to rest for at least 10 minutes before topping with the mushrooms, burrata, pancetta and crispy sage.