Preparation time 10 minutes
Cooking time 10 minutes
4 cloves garlic, chopped
2 tablespoons finely chopped fresh oregano
sea salt and freshly ground black pepper, to taste
Moro Extra Virgin Olive Oil, for drizzling
Moro Extra Light Olive Oil, for brushing
300g open cap mushrooms
6 scotch fillet steaks
Moro Balsamic Vinegar, for drizzling
extra oregano leaves, for garnish
Combine garlic, oregano and ½ teaspoon sea salt together and season with pepper. Sprinkle into the centre of each mushroom cap and drizzle liberally with Moro Extra Virgin Olive Oil. Brush pre-heated bbq with Moro Extra Light Olive Oil and bbq mushrooms on plate for 5 minutes until softened, drizzling with extra oil, if needed. Meanwhile, brush steaks with oil, season with salt and pepper and bbq on grill plate until cooked to your liking. Serve steaks topped with mushrooms, drizzle with a little Moro Balsamic Vinegar and garnish with extra oregano leaves.
- When chargrilling, check meat by pressing with tongs - rare meat will be soft, medium is a little springy and well done will be firm.