
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:
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.
Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
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.
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.
Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.