Porterhouse steak nicoise salad

Preparation time – 15 mins

Cook time – 15 mins

Serves – 4

 

Ingredients

• 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 vinegar
• 1 tbsp chives, finely chopped, plus extra to serve

Method

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 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 the boil then lower 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.

Recipe sourced from australianbeef.com.au