Grilled Nature’s Fresh striploin with mushroom, zucchini & radicchio skillet hash

15 mins
25 mins
  • 4 x 250g Nature’s Fresh loin steaks
  • 2 tsp celery salt
  • ¼ cup extra virgin olive oil
  • 8 medium-sized flat mushrooms
  • 4 cloves garlic, minced
  • ½ bunch lemon thyme, finely chopped
  • juice of 2 limes
  • sea salt flakes and freshly-ground black pepper
  • 4 medium zucchinis, chopped
  • 2 red onions, sliced
  • 4 sprigs rosemary leaves
  • ¼ head radicchio, torn
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • watercress, to serve
  • Preheat oven to 200°C. Season the Nature’s Fresh loin steaks with celery salt and drizzle with 1 Tbsp extra virgin olive oil. Set aside. Toss the mushrooms with the garlic, thyme, lime juice and 1 Tbsp extra virgin olive oil, then season with salt. Arrange on a tray and bake for 25 minutes. Cut into pieces.
  • Toss the zucchini, onions and rosemary with the remaining extra virgin olive oil, then cook in a hot skillet for 5 minutes. Mix in the mushrooms, radicchio and sauces.
  • Cook the steaks over a hot barbecue grill for 8 minutes, turning often, until medium-rare. Allow to rest for 2 minutes. Serve with the skillet vegetables and fresh watercress leaves.