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.
It’s hard to resist a good steak, no matter the time or place, so it’s absolutely perfect to make for Christmas. While it does require a bit of hands-on cooking, it’s still very easy and doesn’t involve a lot of prep or effort.
For the Christmas main, I wanted something simple and hassle-free, yet packed with flavour. I also wanted it to look rustic, the kind of dish where, at first glance, everyone knows that’s the Christmas main. Looks can be deceiving in this case, because while it may look beautifully complicated, trust me when I say you can absolutely make this on the same day that guests are coming over for Christmas dinner. It’s easy, flavourful, and most importantly, it won’t turn you into an overworked zombie. In my book, that’s a win-win any day, especially on Christmas. I know, I know.. cooking steak can feel a bit daunting, but if you follow my recipe and take a moment to read the steak guide in the recipe card notes, I promise this will be your best steak yet.
Make this recipe along with the rest of the Christmas menu, and now is the perfect time to test my claim: if you make these recipes, you won’t turn into one of those overworked zombies with Christmas being just four days away, baby! If you’re out of ideas or have no clue what to make, my Christmas menu recipes have got you covered.
Don’t forget to tag me @saffronandsunday so I can see your creations too. Share this recipe and sprinkle some love in the comments below!
Steak with Pecan & Mushroom Crust
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!
