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Porterhouse steak & roast vegetable salad
A simple, delicious meal with tender porterhouse steaks served alongside a warm roast veggie salad, topped with feta, hazelnuts, and a rosemary dressing.
Ingredients
- 4 x 150g porterhouse steaks
- 500g pumpkin, seeds removed
- 2 red onions
- 2 large red capsicums, seeds removed
- 400g baby spinach, rocket, or mixed greens
- 100g feta cheese
- ½ cup toasted hazelnuts, chopped
- olive oil
- salt & pepper
- 1 tbsp red wine vinegar
- ¼ cup olive oil
- 2 tsp fresh rosemary, chopped
Method
- Preheat oven to 180°C. Cut pumpkin and onions into wedges, and red capsicum into wide strips. Place vegetables onto a baking paper lined oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper.
- Roast vegetables for 25-30 mins until tender and golden. Cool slightly.
- Allow steaks to come to room temperature for 20 mins. Drizzle with oil and season with a pinch of salt and pepper.
- Heat a heavy-based pan or BBQ to high. Cook steaks for 3-5 mins per side, or until cooked to your liking. Transfer to a board, cover loosely with foil, and rest for 5 mins.
- Whisk dressing ingredients together and season to taste. Arrange greens on a large platter, top with roasted vegetables, crumbled feta, and nuts. Drizzle with dressing.
- Serve steaks with roasted vegetable salad.