1/4 cup (60ml) white wine vinegar
1 cup (250ml) water
2 punnets (200g) pink or white oyster mushrooms
1/4 cup (60ml) olive oil
2 tsp (10ml) Dijon mustard
1/2 red onion, sliced
1 Tbsp (15ml) coriander seeds, toasted and crushed
Zest of 1 lemon
1/2 packet (7g) chives, chopped
Handful flat-leaf parsley
2 Tbsp (30ml) baby capers
2 Tbsp (30ml) chopped gherkins
4 dry-aged prime rib steaks
Heat vinegar and water in a saucepan until simmering.
Briefly blanch mushrooms (no more than20-30 seconds). Drain well.
Whisk marinade ingredients together in a large bowl. Toss in mushrooms and mix well. Set aside to marinate for 30 minutes.
Season steaks well and cook over hot coals or in a griddle pan until done to your liking.
Rest meat before serving with mushrooms.