Steak with Pecan & Mushroom Crust
This steak recipe is absolutely easy, delicious, and hassle-free, crowned with a flavourful topping and ready in just under an hour! With no advanced prep and no complicated steps, it’s a definite stress-free choice for Christmas dinner.
Ingredients
Roasted Carrots
- 550 g Carrots
- 1½ tbsp Vegetable Oil Olive oil or other vegetable oil (not including avocado oil)
- Salt for seasoning
- Ground Black Pepper for seasoning
Steak
- 750 g Beef Steak Flank/Chuck
- Salt for seasoning
- Ground Black Pepper for seasoning
- 2 tbsp Vegetable Oil neutral tasting vegetable oil
- 2 tbsp Unsalted Butter
- 3 cloves Garlic
Toppings
- 90 g Pecan Nuts / sub with seeds or shallots if allergic to nuts roughly chopped
- 70 g Shiitake Mushrooms roughly chopped
- 30 g Panko Breadcrumbs
- 1½ tsp Dijon Mustard
- 1½ tbsp Honey
- 1½ tsp Salt
- 2 tbsp Unsalted Butter melted
Instructions
- Add the chopped pecans, chopped shiitake mushrooms, panko breadcrumbs, Dijon mustard, honey, salt, and melted unsalted butter to a mixing bowl. Mix until well combined, then set aside to use as the steak topping later.
- Preheat the oven to 200°C (fan-forced) or 220°C (without fan). Line a 33 cm × 22 cm baking pan with parchment paper.
- Peel, wash, and pat the carrots dry. Add oil, salt, and ground black pepper, then mix until the carrots are evenly coated. Arrange the carrots neatly in a single layer on the prepared baking pan and bake for 20 minutes.
- Place a pan or cast-iron skillet over medium heat and add oil. Allow the oil to heat until hot. Pat the steak dry, then season both sides evenly with salt and ground black pepper. Place the steak in the pan and sear for 3 minutes. Flip the steak, then add the butter to the pan along with the garlic cloves. Sear for another 3 minutes, tilting the pan and basting the steak with the melted butter at the end. Remove from heat.
- Once the carrots are roasted, remove the pan from the oven and place the steak on top of the carrots. Spoon the prepared topping over the steak and spread it evenly.
- Return to the oven and bake for 10–15 minutes, depending on your preferred level of doneness (see Notes). The timing provided, including searing and baking, is for medium-rare to medium doneness.
- Remove from the oven, slice the steak, and serve immediately with the roasted carrots. Enjoy!
Notes
STEAK GUIDE
For a guide to steak temperature and doneness, I recommend reading this short article: https://steakschool.com/learn/steak-temperature-chart/. It’s incredibly helpful for achieving your preferred doneness and the article also includes images, which makes it even easier to see the different steak temperatures.
STORAGE
If you have leftovers, cover the tray with the steak using food-safe aluminium foil and refrigerate for up to 2 days. When ready to reheat, preheat the oven to 180°C (fan-forced) or 200°C (without fan). Bake the steak with the aluminium foil still covering it for about 30 minutes, or until heated through. Keep in mind that reheating will increase the doneness slightly, changing it from medium to medium-well, but it will still be absolutely delicious!