Porterhouse Steak with Nicoise Salad - Salamanca Fresh

Porterhouse Steak with Nicoise Salad

From australianbeef.com.au comes this mouth watering steak and crispy, refreshing salad recipe.

At a glance

Approx 30 mins

Serves 4 people

Pair With

Four of Us Pinot Noir
Sweet berries fruit aromas, the palate is rich and juicy with soft tannin and balanced acid, good length in the finish.

Ingredients

4 porterhouse steaks, fat trimmed

Basting sauce

1 tsp Dijon mustard
2 cloves garlic, crushed
200g green beans, trimmed
200g punnet grape tomatoes, halved lengthways
4 eggs
1 Lebanese cucumber, halved and sliced
1 baby cos lettuce, washed and spun dry

Herb vinaigrette

1 tbsp each red and white wine vinega
1 tbsp chives, finely chopped, plus extra to serve

Method

Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
Preheat a BBQ to hot and cook steak for 3 minutes on each side, rest, and slice.
Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
Place eggs in a small saucepan and cover with cold water, bring to a boil then lower the heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Tips:

Vinaigrette, salad, and eggs can be prepared ahead of time..