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.

  • Prep Time

    20 Minutes
  • Cook Time

    20 Minutes
  • Serves

    2 People


  • 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


  1. Preheat the oven to 210oC.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the steak from the Alfoil. Spoon the salsa verde over the steak and serve with the hot, roasted tomatoes.