Seared Porterhouse Steak

with summer panzanella salad

Seared Porterhouse Steak

with summer panzanella salad
Method
Serves 2
Dressing

Clear your chopping board and crush, grate or finely chop the garlic. Add salt and using a large knife held at a 45-degree angle, carefully scrap over the mixture, pressing down at the same time. Repeat until the garlic has broken down and a paste forms.

Transfer to a small mixing bowl. Add the red wine vinegar along with olive oil, whisking continuously until emulsified.

Taste and add salt and pepper as needed.

Croutons

Line a baking tray with baking paper. Break the ciabatta roll into 2cm rough pieces and place on the baking tray. Drizzle over with olive oil, salt and pepper and toss to coat. Place bread into the oven to toast until golden – approximately 6-8 minutes.

Remove from oven and set aside.

Panzanella Salad

Halve cherry tomatoes. Roughly chop the basil. Pick the parsley leaves.

Shave the parmesan into thin slices. Place all ingredients in a large bowl with capers.

Steak

Heat a griddle pan or BBQ on med-high heat.

Pat steak dry with paper towel and season with salt and pepper.

Add olive oil to the pan and when just smoking, add steak and cook until browned on the outside and medium-rare (approximately 3 minutes each side) or until cooked to your liking.

Remove steak from pan and rest for 5 minutes.

To Serve

Dress the panzanella salad. Gently toss to combine.

Cut steak against the grain into 1cm thick slices. Divide salad between plates and serve with steak to the side.


Tucker Street tip: Depending on the season you could swap the tomatoes for a variety of vegetables. In autumn we recommended roasted butternut pumpkin. In winter, roast sweet potato and during spring, roasted capsicum.


Recipe courtesy of Tucker Street.

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