Ingredients:

• 3 x T-Bone steak
• 1 red chilli, finely chopped
• 10g fresh ginger, grated
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 100g button mushrooms
• 100g swiss brown mushrooms
• 100g portabello mushrooms
• 4 spring onions, sliced
• 2 garlic cloves, crushed
• 20g fresh ginger, grated
• 1/3 cup light soy sauce
• 2 tablespoons peanut oil
• 1 tablespoon white sugar
• ½ Kamokamo, blanched
• 2 tablespoons olive oil
• salt and pepper

Combine the chilli, ginger, garlic and oil in a large bowl; add the steaks and turn to coat each side. Cook steaks on the heated grill plate of the bbq till medium rare. Allow to rest 5 minutes before serving.

Combine the garlic, ginger, soy sauce, oil, and sugar in a bowl then add the mushrooms. Mix gently and leave to stand for a few minutes to marinate.

Drain the mushrooms but keep the remaining marinade to the side.

Heat a saucepan and sauté the mushrooms till tender till tender. Toss the spring onions in at the last minute.

Once the kamokamo are blanched, drain of the water and drizzle over the oil, season with salt and cracked pepper and grill on the bbq for 2 minutes on each side.

Serve the steak on the kamokamo topped with the mushrooms. Drizzle over the remaining marinade.