Chargrilled Porterhouse with spiced carrots and salad
Serving
4
Prep time
15 minutes
Cook time
30 minutes
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 Premium Australian Beef Sirloin 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.
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