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Chargrilled Porterhouse with spiced carrots and salad

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$30.20

SERVINGS: 4
PREP TIME: 15 mins
COOK TIME: 30 mins

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This chargrilled porterhouse steak is perfect for an intimate summertime dinner. Recipe from our friends at TrueAussie.

Ingredients

Chargrilled Steaks with spiced carrots and salad

  • 4 x 250g The Meat Club Angus Porterhouse steak
  • 3 tbsp olive oil
  • 4 large carrots, peeled, halved and roughly chopped
  • 1 garlic clove, crushed
  • 1 tsp harissa paste
  • 1 tbsp honey
  • 1 tbsp fennel seeds, lightly crushed
  • 300g wholemeal couscous
  • 1 large orange, zested, segmented, juice reserved
  • 1 large avocado, diced
  • 200g green beans, cut into 2cm lengths
  • 1 tbsp Dijon mustard
  • 1/3 cup mint leaves

Tzatziki

  • 1/2 cup greek yogurt
  • 1 garlic clove, crushed
  • 1 Lebanese cucumber, grated
  • 2 tbsp finely chopped mint

Preparation

  1. Preheat oven to 200ºC, or 180ºC if your oven is fan-forced.
  2. To prepare Tzatziki, combine Greek yogurt, 1 garlic clove, Lebanese cucumber and chopped mint in a small bowl. Set Tzatziki aside.
  3. On a large baking tray, drizzle 1 tbsp oil over carrots to season. Toss to coat, and cook for 25-30min or until tender.
  4. Combine garlic, harissa and honey in a large bowl. Add carrots and toss until well coated.
  5. Over medium-high heat, preheat a char-grill pan.
  6.  Brush steaks with 1 tbsp oil and sprinkle with fennel seeds. Cook steaks for 3-4min per side, or until cooked to your liking. Allow steaks to rest on a plate loosely covered with foil for 5min.
  7. In a large bowl, add cous cous, 1.5 cups boiling water and remaining oil. Cover and sit for 6min. Fluff with a fork, season and add orange zest, segments and juice, avocado, beans, mustard and mint. Toss to combine.
  8. Serve steaks with carrots, cous cous and tzatziki.