Porterhouse steak with charred greens and bean salad

Serves 2  

Ingredients

• 2 x 250g  Our Farm Angus beef porterhouse steak  
• 1 teaspoon chili flakes  
• 2 tablespoons olive oil  
• 120g cafe de Paris butter 
• 1 bunch broccolini  
• ½ bunch kale, stalks removed  
• 1x can cannellini beans, washed and drained  
• ¼ cup grated paramesan  
• 1 lemon, cut into wedges  

Tahini and lemon dressing  

• Juice of 1 lemon  
• 1 garlic clove, crushed  
• 1 tablespoon tahini  
• 1 tablespoon water  

Method

Step 1

Season steaks with salt flakes and chili flakes and drizzle with one tablespoon of olive oil.  

Step 2

Heat a large chargrill frypan over medium high heat and cook steaks for 4-5 minutes on each side until charred. Add half the butter to the pan, basting the steaks. Remove, wrap in foil and allow steaks to rest for 15 minutes.  

Step 3

Wipe out the frypan and drizzle with remaining oil, cook broccolini and kale for 2-3 minutes or until charred. Season with salt flakes.  

Step 4

To make the tahini and lemon dressing, combine all the ingredients into a small bowl and whisk until smooth. 

Step 5

To serve, place charred greens onto your serving plate, scatter with beans and grated parmesan. Serve with porterhouse steak, remaining butter and lemon wedge. Enjoy.