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.


  • 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


  1. 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.
  2. Preheat a BBQ to hot and cook steak for 3 minutes on each side, rest, and slice.
  3. 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.
  4. 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.
  5. Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.


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