INGREDIENTS
2x 200g porterhouse steaks, trimmed
1 onion cut into thick rounds
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
sea salt
olive oil
2 cups mixed greens
½ cup diced tomato
1 cucumber, chopped
½ avocado, diced
1 tsp balsamic vinegar
Dijon mustard, to serve.
METHOD
- Combine the spices in a small bowl and rub spice mixture into both sides of the steaks. Set aside for 30 mins to come to room temperature.
- Preheat a heavy-based pan over medium-high heat. Brush steaks with oil and season with a good pinch of salt. Cook on preheated pan for 3 mins, flip and cook for a further 2–3 mins. Transfer steaks to a plate and cover with foil. While steaks rest, add onions to the same pan with a splash of oil, cook 4–5 mins, until starting to soften and caramelise.
- Combine greens, tomato, cucumber and avocado, drizzle with balsamic vinegar and olive oil, season with salt and pepper. Serve steak with Dijon mustard and salad
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