Directions

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1. Fire up your smoker to 120°c

2. Lay out your steak onto a tray & rub with Olive oil evenly

3. Sprinkle over the Ancho Espresso Rub, making sure to evenly distribute the rub, flip the steaks over & season the other side

4. When the Smoker is at temp, cook the steaks with a probe inserted until your desired temperature (I did mine to 45°c then rested for medium rare)

5. Allow to rest for 15 minutes

6. Then heat some oil in a pan & sear on medium high heat until beautifully charred.

7. Slice up & serve on top of your roasted Wedges. 

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1. Preheat your fan forced oven to 210°c 

2. In a large pot add the potato wedges, cover with water & boil for 8-10 minutes until slightly softened

3. Drain the potatoes & lay out onto a baking tray, cover with the olive oil, sea salt & Lane’s BBQ Magic Dust

4. Bake in the oven for 25-30 minutes or until golden brown & crispy.

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1. Into a medium sized pot over medium high heat, add the olive oil & onions, cook for 5 minutes, stirring occasionally.

2. Add the garlic & fry for 1 minute, 

3. Add the mushrooms & cook for 7-8 minutes until the mushrooms have halved in size & are nicely coloured

4. Deglaze the pan with the white wine & reduce by ¾ 

5. Add the Lane’s BBQ Sorta White sauce & turn the heat to low, simmer for 2-3 minutes then remove from the heat.

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1. Onto a large serving plate, add the potato wedges at the bottom of the plate, lay out the sliced steak & cover with the mushroom sauce, garnish with a little chopped parsley & Enjoy!