Method

• 1.
  Place pine needles, melted butter, thyme and tarragon in a blender and whiz to combine. Chill overnight for the flavour to develop.
• 2.
  For the marinade, combine soy, onion, garlic, sesame oil and 1 tsp freshly ground black pepper in a large tray or large zip-lock bag. Add the steak, cover and marinate, chilled, for 24 hours.
• 3.
  Remove steak from tray or zip-lock bag and discard marinade. Set steak aside for 40 minutes to come to room temperature. Pat dry with paper towel.
• 4.
  Heat a barbecue or chargrill pan to high heat. Grill steak for 10-12 minutes each side for medium-rare or until meat thermometer reads 55°C. Set aside, loosely covered with foil, for 15 minutes to rest.
• 5.
  Meanwhile, heat oil and half the pine butter in a large non-stick frypan. When butter starts to foam, add garlic and mushrooms, and cook, stirring occasionally, for 2-3 minutes or until soft. Season and toss through chives.

• 6.
  Carve steak into slices and top with mushrooms and remaining pine butter. Serve immediately.