Porterhouse steak with salsa verde and roasted tomatoes
Fresh, vibrant with a slight tang this porterhouse steak with salsa verde and roasted tomatoes is a delicious rendition of a pub classic.
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Prep Time
20 Minutes -
Cook Time
20 Minutes -
Serves
2 People
Ingredients
- 2 medium sized porterhouse steaks, at room temperature
- 250g cherry tomatoes on the truss (about 8 tomatoes)
- 2 tablespoons olive oil
- sea salt
- freshly ground black pepper
for the salsa verde
- ½ cup fresh basil, chopped
- ½ cup continental parsley, chopped
- ¼ cup mint, chopped
- 4 tablespoons extra virgin olive oil
- 2 anchovy fillets
- 1 large clove garlic, peeled
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- sea salt
You'll Need
- Multix Bake
- Multix Alfoil
Method
- Preheat the oven to 210oC.
- Line a baking tray with Multix Bake and put the tomatoes, still on the truss, on top. Season well with salt and pepper and drizzle a little olive oil over the top. Roast in the oven for around 12-15 minutes or until tomatoes have softened but not entirely collapsed.
- Rub a little olive oil over the steaks and season generously with sea salt and black pepper. Heat a heavy skillet/fry pan over a high heat. Place the steaks on the hot pan. For a medium rare steak, cook for 2-3 minutes on each side then remove from the pan, cover loosely with Alfoil and allow to rest for 5-7 minutes.
- While the steak rests make the salsa verde, simply put all of the ingredients into the food processor and blend until smooth. Adjust seasoning to taste.
- Remove the steak from the Alfoil. Spoon the salsa verde over the steak and serve with the hot, roasted tomatoes.