Zebra steak with garlic mashed potatoes, onions, and mushrooms

A rich steak dinner with soft garlic mash, pan juices from the steak, and crisp garlic chips on top. This is a proper Sunday plate for anyone who likes gamey meat, butter in the pan, and a bit of contrast on the fork.

Level: 3/5 Time: 1.5 hours Cost: NOK 620
dinner zebra steak potato sunday mushrooms game

Shopping list

  • 700 g zebra striploin or tenderloin (1.5 lb)
  • 900 g floury potatoes (2 lb)
  • 1 whole garlic bulb
  • 3 shallots
  • 250 g chestnut mushrooms (9 oz)
  • 300 ml heavy cream (1.25 cups)
  • 200 ml beef stock (scant 1 cup)
  • 1 lemon
  • 2 sprigs fresh rosemary
  • 1 tbsp whole black peppercorns
  • 150 g butter (10 tbsp)

Likely on hand

  • Neutral oil
  • Salt
  • Black pepper

Introduction

Zebra is best treated with a fairly simple hand, as long as you do not push the cooking too far. This plate follows classic steak logic: mashed potatoes for softness, mushrooms and shallots for sweetness, pan juices for depth, and garlic chips for a crisp finish.

I would not make this dish much busier than it already is. If you want more colour on the plate, a little chive over the top or a side of buttered green beans is enough.

Step-by-step

Set out the sides first: shallots, chestnut mushrooms, and a homegrown garlic bulb.
Set out the sides first: shallots, chestnut mushrooms, and a homegrown garlic bulb.
The potatoes cook in milk with two garlic cloves and a little rosemary for a deep, mellow aroma.
The potatoes cook in milk with two garlic cloves and a little rosemary for a deep, mellow aroma.
Peel the rest of the garlic and slice it thinly. Fry the slices only briefly in oil until lightly golden, no more, or they turn bitter.
Peel the rest of the garlic and slice it thinly. Fry the slices only briefly in oil until lightly golden, no more, or they turn bitter.
The shallots and mushrooms go into the pan and get just enough time to turn sweet and golden.
The shallots and mushrooms go into the pan and get just enough time to turn sweet and golden.
The zebra meat has been marinated for a full day in oil, lemon, and rosemary, which explains the slightly unglamorous brown colour on the outside.
The zebra meat has been marinated for a full day in oil, lemon, and rosemary, which explains the slightly unglamorous brown colour on the outside.
Once the potatoes are fully tender, mash them with butter and salt until smooth and airy.
Once the potatoes are fully tender, mash them with butter and salt until smooth and airy.
Fry the garlic slices in oil and then transfer them to paper towel so they turn crisp.
Fry the garlic slices in oil and then transfer them to paper towel so they turn crisp.
Sear the meat on all sides, add a spoon of butter, and baste until the internal temperature reaches about 35 C. Then let it rest, that part matters.
Sear the meat on all sides, add a spoon of butter, and baste until the internal temperature reaches about 35 C. Then let it rest, that part matters.

Ingredients (serves 4)

Method

  1. Place the zebra meat in a bag or dish with 2 tbsp oil, lemon zest, lemon juice, and the leaves from 2 rosemary sprigs. Marinate in the fridge overnight, or at least 4 hours.
  2. Put the potatoes in a saucepan with the milk, enough water to just cover, 2 peeled garlic cloves, and a small rosemary sprig. Cook until fully tender, 20 to 25 minutes.
  3. Peel the remaining 4 garlic cloves and slice them very thinly. Heat 1 to 2 cm of oil in a small pan and fry the slices briefly until pale golden. Transfer to paper towel and salt lightly.
  4. Cook the shallots and mushrooms in 1 tbsp oil and 1 tbsp butter over medium-high heat until coloured and collapsed. Season lightly with salt and set aside.
  5. Keep the mushrooms and shallots warm while you finish the rest. The juices left in the meat pan after cooking are enough sauce here, as long as you do not wash the flavour away.
  6. Drain the potatoes and remove the rosemary sprig. Mash the potatoes with the cooked garlic cloves, 75 g butter, and enough cooking liquid to make a soft and smooth mash. Season with salt.
  7. Take the zebra meat out of the fridge 30 minutes before cooking. Wipe off excess marinade and salt lightly. Sear the meat hard on all sides in a hot pan, add 1 tbsp butter, and baste. Pull the meat at around 35 C internal temperature if you want it very rare, or slightly higher if you want it more cooked. Rest for at least 8 to 10 minutes.
  8. Reheat the mushrooms and shallots if needed. Slice the meat and serve with garlic mashed potatoes, onions, mushrooms, a spoon of the pan juices from the steak, and garlic chips on top.

Serving note

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