This dish contains the following allergens: Soybeans
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650g
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
400g
chestnut mushrooms, whole
To garnish
fresh chopped parsley
22.75oz
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
14oz
chestnut mushrooms, whole
To garnish
fresh chopped parsley
Utensils
Step 1
Trim fat from steak and cut into 2.5cm cubes. Place in a large bowl. Wipe mushrooms with a damp paper towel and place in a separate bowl. If the mushrooms are large, cut in half
Step 2
In a small bowl, combine olive oil, soy sauce, garlic and herbs. Divide the mixture between the steak and mushrooms
Step 3
Insert crisper plate in both drawers. Add steak to zone 1 drawer and mushrooms to zone 2 drawer and insert both drawers into unit
Step 4
Select zone 1, select AIR FRY, set temperature to 200°C, and set time to 12 minutes. Select zone 2, select AIR FRY, set temperature to 200°C and set time to 9 minutes. Select SYNC. Press the START/STOP button to begin cooking. When zone 1 and 2 reaches 5 minutes, give both drawers a shake. When cook time is finished, use silicone coated tongs to remove food. Garnished with parsley and serve with salad
Trim fat from steak and cut into 2.5cm cubes. Place in a large bowl. Wipe mushrooms with a damp paper towel and place in a separate bowl. If the mushrooms are large, cut in half
650g
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
400g
chestnut mushrooms, whole
To garnish
fresh chopped parsley
22.75oz
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
14oz
chestnut mushrooms, whole
To garnish
fresh chopped parsley
Step 2 of 4
In a small bowl, combine olive oil, soy sauce, garlic and herbs. Divide the mixture between the steak and mushrooms
650g
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
400g
chestnut mushrooms, whole
To garnish
fresh chopped parsley
22.75oz
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
14oz
chestnut mushrooms, whole
To garnish
fresh chopped parsley
Step 3 of 4
Insert crisper plate in both drawers. Add steak to zone 1 drawer and mushrooms to zone 2 drawer and insert both drawers into unit
650g
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
400g
chestnut mushrooms, whole
To garnish
fresh chopped parsley
22.75oz
rib eye steak
4 tbsp
olive oil, divided
1 tsp
soy sauce
2 cloves
garlic, crushed, divided
1 tsp
dried mixed herbs
1 tsp
salt
1/4 tsp
pepper
14oz
chestnut mushrooms, whole
To garnish
fresh chopped parsley
Step 4 of 4
Select zone 1, select AIR FRY, set temperature to 200°C, and set time to 12 minutes. Select zone 2, select AIR FRY, set temperature to 200°C and set time to 9 minutes. Select SYNC. Press the START/STOP button to begin cooking. When zone 1 and 2 reaches 5 minutes, give both drawers a shake. When cook time is finished, use silicone coated tongs to remove food. Garnished with parsley and serve with salad
