Barbecue Chermoula Flats with Steak
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INGREDIENTS
12 small flat mushrooms
21/2 tbs olive oil
4 (about 150g each) beef schnitzel steaks
oven chips or salad to serve
Chermoula
1/4 cup olive oil
1 lemon, rind finely grated, juiced
2 tsp ground smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh coriander, finely chopped
METHOD
To make the chermoula, combine all the ingredients in a bowl. Mix well. Cover and set aside.
Preheat barbecue plate on high heat until hot. Drizzle the mushrooms with 11/2 tablespoons olive oil and season with salt and pepper. Place onto barbecue plate and cook for 1 to 2 minutes each side or until just tender. Remove to a plate, cover to keep warm.
Use the remaining oil to brush both sides of the steaks and season with salt and pepper. Cook 1 minute each.
Cut steak in half, place onto serving plates. Top with 3 mushrooms and a dollop of chermoula. Serve with chips or salad.