Mick's Outback Grill
2 x Mick's Cattleman's Steaks (Rib Fillet on the Bone)
Salt & Pepper
Steak Diane or Peppercorn Sauce
Ingredients (Classic Coleslaw):
1/4 Cabbage, shredded
1 Carrot, grated
1 Celery Stick, finely sliced
2 Spring Onions, finely sliced
Dressing, to coat
Ingredients (Jacket Potatoes):
2 Large Sebago Potatoes
Ingredients (Sauteed Mushrooms):
10-12 Button Mushrooms
Sea Salt & Pepper
Dried Herbs (of choice)
Method (Classic Coleslaw):
Step One - Combine the prepared ingredients in a medium sized bowl. Lightly coat the ingredients with a traditional coleslaw dressing, mix well.
Step Two - Refrigerate before serving.
Method (Jacket Potatoes):
Step One - Rinse potatoes to clean. Pat dry. Place the potatoes on a chopping board and using a fork pierce the skin in 6-8 places. Coat lightly with olive oil and sprinkle with sea salt.
Step Two - Place the potatoes on a rack within a 200c oven and bake for 25 mins. Turn down the oven to 180c and bake for another 45 minutes or until the flesh is soft and the skin crispy.
Step Three - Once removed from oven and placed on the serving plate, using tongs to hold the potato, cut a cross into the top of the potato. Allowing the potato to fall open, dress with butter and sour cream.
Step One - Place the Cattleman's steaks in a lightly oiled roasting pan, season both sides.
Step Two - Place the roasting pan into the 180c oven and allow to cook for 20-30 minutes (or to taste).
Step Three - Serve with a steak diane or peppercorn sauce, plus sides.
Method (Sauteed Mushrooms):
Step One - Clean and quarter the button mushrooms.
Step Two - Heat a splash of olive oil in a medium pan saute the quartered mushrooms for 4-5 minutes or until just starting to brown. Add one teaspoon of dried herbs, a pinch of sea salt and pepper and saute for another 2-3 minutes.
Step Three - Serve.