RED MEAT HUB - Char-grilled steak with crushed potatoes

INGREDIENTS

4 x 200g porterhouse steaks, fat trimmed

12 baby potatoes, boiled or microwaved until just tender, slightly cooled

2 tbsp olive oil

1 bunch asparagus, trimmed

1 red capsicum, cut into thick strips

2 zucchini, thinly sliced lengthways

250g pumpkin, thinly sliced

80g baby rocket

Parsley leaves, wholegrain mustard, lemon wedges, to serve.

Brush steaks with half the oil and season. Preheat a large char-grill pan or barbecue over high heat. Add steaks, cook for 2 minutes, then rotate steaks once to create a criss cross pattern on the first side of the steak. Cook for a further 1–2 minutes then turn steaks over and repeat process on the other side, cooking to your liking. Set steaks aside on a tray loosely covered with foil to rest for 5 minutes.
Meanwhile, drizzle asparagus, capsicum, zucchini and pumpkin with remaining oil, season and toss to coat. Reheat cleaned char-grill pan barbecue over medium-high heat and cook vegetables, in batches for 4–5 minutes, or until charred and tender. Set aside on a baking tray covered loosely with foil.
Lightly crush potatoes with the back of a fork and cook on same char-grill or barbecue for 1–2 minutes each side or until lightly charred.
Divide steaks, baby rocket, charred vegetables and potatoes between plates. Serve with parsley, mustard and lemon wedges.

Lean scotch fillet, rump or eye fillet steaks would also be perfect in this recipe.
Try mixing up the char-grilled vegetables with sweet potato, corn, broccolini or sugar snaps, to name a few.
Serve steak with your choice of condiments – mustard, horseradish, relish or sauce