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A Winter salad with salt crusted porterhouse

Method

  • Grill the lightly oiled mushrooms and capsicum until tender. Then slice the capsicum and quarter the mushrooms. 
  • Spray the steaks with oil and grill until sealed, sprinkling with pepper once sealed.
  • Then place the steaks on a bed of sea salt for about 10 mins, turning over once or twice.
  • Lightly press the sage leaves with a rolling pin and then put in a heavy-bottomed pot with the olive oil and lemon zest. Very gently cook for about 10 mins. Then remove the pot from the heat and set aside. 
  • Scrape off most of the salt from the steaks and grill to the desired degree. Set aside to rest for a few minutes, before slicing.
  • Gently toss the lettuce leaves, tomatoes, mushrooms, capsicum and olives with the sage oil to taste (leaving out the sage leaves). 
  • To serve, mound a bed of the salad on individual plates and top with the sliced steak and a little more sage oil.

Ingredients

  • olive oil spray
  • 6 smallish field mushrooms, peeled
  • 2-3 red capsicums, cut in half & cored
  • 2 thick porterhouse (or rump) steaks
  • sea salt & freshly ground pepper
  • 12 sage leaves
  • 175 ml olive oil
  • grated rind of 1 lemon
  • a good handful of baby lettuce leaves
  • ½ punnet cherry tomatoes, quartered
  • 8 pitted black olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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