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Number of servings: 4

Tenderloin, short loin, and round steak are all suitable cuts for this dish, although round steak retains the most flavour.

Ingredients: • 4 round steaks, about 250 g (8 oz) each • 625 ml (2 1/2 cups) red wine • 1 onion, quartered • 30 ml (2 tbsp) Dijon mustard • 2 garlic cloves, crushed • Salt and pepper • 4 large portobello mushrooms • Olive oil for brushing • Branch of fresh rosemary (optional)

Directions: Snip through the fat strip on the steaks in 3 places, so that the steak retains its shape when grilled. Combine the red wine, onion, mustard, garlic, salt, and pepper. Lay the steaks in a shallow non-porous dish and pour over the marinade. Cover and chill in the refrigerator for 2-3 hours. Remove the steaks from the refrigerator 30 minutes before you intend to cook them to let them come to room temperature. This is especially important if the steak is thick, so that it cooks more evenly and is not well done on the outside and raw in the middle. Sear both sides of the steak—about 1 minute on each side—over a hot barbecue. If it is about 2.5 cm (1 inch) thick, keep it over a hot barbecue and cook for about 4 minutes on each side. This will give a medium-rare steak—cook it more or less, to suit your taste. If the steak is a thicker cut, move it to a less hot part of the barbecue or further away from the coals. To test the readiness of the meat while cooking, simply press it with your finger—the more the meat yields, the less it is cooked. Brush the mushrooms with the olive oil and cook them alongside the steak for 5 minutes, turning once. When you put the mushrooms on the grill put the rosemary branch, if using, in the fire to flavor the meat slightly. Remove the steak and set aside to rest for 1-2 minutes before serving. Slice the mushrooms and serve immediately with the meat.

Recipe and photo: 1000 Low Fat, Salt, Sugar,

Cholesterol – Healthy Recipes, Parragon Publishing.