Recipe
Porterhouse Steak & Roast Vegetable Salad
By Peter Bouchier, Peter Bouchier
- Serves 4
- Prep Time 15 mins
- Cooking Time 25mins
Ingredients
- Serves 4
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.
Tips
- Steak can also be sliced and tossed through the salad for a one-tray dish.