Pan Griddled Steak & Wild Mushrooms

Here's a pretty quick and easy steak dish that requires very little advance preparation. Great served with chips (fries) or a nice green leafy salad and a robust red wine, perhaps a Vin de Pays d'Oc Cabernet Sauvignon. Serves 4

Ingredients:

4x good sized steaks (rump, sirloin, rib-eye - whatever you prefer!)
Extra virgin olive oil
Balsamic vinegar
Worcestershire sauce (Interesting factoid: In the UK it's pronounced Wusster, the 'shire' remains unpronounced.)
Dark soy sauce
Mixed peppercorns (in a pepper mill if possible otherwise a pestle & mortar to crush them)
Salt - good chunky sea salt is best
Dried thyme and rosemary
A selection of mushrooms. I tend to use regular white button mushrooms, chanterelle (girolles), oyster (pleurots) and a few chopped cepes (porcini). You can chop or slice or do what you like with them. If they're small I tend to use them whole or halved.
Butter
250ml red wine

Method:
(Marinade the steaks for at least 4 hours in the fridge):

1. For lack of better words, glug a good measure of olive oil into a glass bowl, add to it a splash of Balsamic Vinegar and a few drops of Worcestershire and Soy sauce.

2. Beat the liquids together with a small whisk to create a thickish emulsion and add to it a pinch or two of the thyme and rosemary.

3. Place the steaks in a dish and pour the marinade over them (It's difficult to give measurements as it depends on the size of the steaks but they don't want to end up swimming in marinade if that helps).

4. Grind the mixed peppers corns (to suit your taste, I use a lot) over the steaks along with a few crystals of sea salt. Turn the steaks to repeat the seasoning on the other side. Turn the steaks a couple more times to ensure they are coated with the marinade then clingfilm/wrap them and place in the refrigerator for at least 4 hours.

5. Around half an hour before cooking remove the steaks from the fridge and set them to one side.

6. Heat your griddle pan and rub it over with a little olive oil.

7. Lifting the steaks from the marinade with tongs or a fork, allow the marinade liquid to drain off them and carefully place them in your hot griddle pan (Caution: The marinaded steaks are likely to spit as they're added to the hot pan, so mind your hands!) and cook them to your liking; rare, medium or well done. Once cooked, remove the steaks and keep them warm.

8. Add a knob of butter to the vacated griddle pan and a little extra olive oil if needed to prevent the butter from burning. Throw in the mushrooms and with a couple of wooden spoons keep them tossed around and turning in the butter/meat juices - think stir fry!

9. Once the mushrooms are coated and beginning to cook down add the wine (again watch out for sizzles and spits as it hits the hot pan) and allow it to reduce to a sauce.

10. Serve the steaks immediately with the wild mushroom and wine sauce poured over them.