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Porterhouse Steak Nicoise Salad

SERVES: 4 • TOTAL TIME: 30 MINUTES

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 red wine vinegar

  • 1 tbsp white wine vinegar

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

Directions:

  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.

Download Recipe Here:


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