Porcini Salt Minute Steaks with Rosti

When I first saw this recipe in Donna Hay's most recently published book "Fast, Fresh, Simple" I was quite intrigued by the concept.
Thinly sliced Sirloin beef steak, (or beef filet, sliced into thin steaks) are brushed with oil*,  then sprinkled with porcini mushroom salt ~ a unique twist on steak and mushrooms.
* I love this tip from Donna: When ready to sear the meat, heat skillet over high heat, while skillet is heating brush the meat with oil (rather than putting the oil in the pan), This saves clean-up, and there is much less spattering ~ brilliant!



Use a spice grinder, small food processor or blender to grind the dried porcini and sea salt into a fine powder. (if you don't grind it finely enough it will taste gritty.)



Because the steaks are so thin they pan sear in just a couple of minutes, then served with  the delicious rosemary rosti. I love the contrast in textures; tender, juicy steak and crunchy, flavorful potato!
The crisp and lacy potato discs can be made a short time ahead and held until ready on a rack in a warm oven until you're ready to plate.
Serve additional Porcini Salt on the side for those who prefer a more pronounced mushroom flavor.



It's flavorful and is quick to put together; perfect for a weeknight supper. I'll definitely make this one again.

If you would like a printable copy of the recipe, you'll find it here on my recipe blog.
If you try it, I hope you like it too!
~mari xo