Steak and mushroom stacks on a plate.

Serves: 4

Prep & Cooking Time: 30 mins

Nutritional Information Per Serve:

  • Calories 397
  • Protein 44 g
  • Fat Total 24.4 g (Saturated Fat 13.6 g)
  • Carbs Total 3.8 g
  • Cholesterol 116 mg
  • Sodium 839 mg


  • Olive oil cooking spray
  • 4 x 150 g beef rump steaks
  • 1 tablespoon wholegrain mustard
  • 25 g butter
  • 4 portobello mushrooms
  • 150 g haloumi
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice
  • 100 g chargrilled red capsicum, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 1 tablespoon chopped fresh tarragon
  • Mixed salad leaves to serve


  1. Lightly spray a barbecue or char-grill pan with oil. Heat over medium high heat. Spread steaks with mustard. Season with salt and pepper. Cook for 3-4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside 5 minutes to rest.
  2. Meanwhile, melt butter in a large frying pan over medium-high heat. Cook mushrooms for 2-3 minutes each side or until tender. Transfer to a plate. Cover to keep warm.
  3. Add haloumi to frying pan. Cook for 1-2 minutes each side or until golden. Transfer to a plate. Add garlic to pan. Cook, stirring, for 1 minute. Add lemon juice, capsicum, parsley and tarragon. Cook, stirring, 1 minute. Remove from heat.
  4. Place steaks on serving plates. Top with mushrooms and haloumi. Drizzle with capsicum mixture. Serve with salad leaves.