Chargrilled Porterhouse with spiced carrots and salad
$30.20
SERVINGS: 4
PREP TIME: 15 mins
COOK TIME: 30 mins
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
- Preheat oven to 200ºC, or 180ºC if your oven is fan-forced.
- To prepare Tzatziki, combine Greek yogurt, 1 garlic clove, Lebanese cucumber and chopped mint in a small bowl. Set Tzatziki aside.
- On a large baking tray, drizzle 1 tbsp oil over carrots to season. Toss to coat, and cook for 25-30min or until tender.
- Combine garlic, harissa and honey in a large bowl. Add carrots and toss until well coated.
- Over medium-high heat, preheat a char-grill pan.
- 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.
- 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.
- Serve steaks with carrots, cous cous and tzatziki.
