Chargrilled Porterhouse with spiced carrots and salad

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.