Back to Recipe Menu

Porterhouse steak with a prosciutto, sourdough & rocket salad


  • Cook the steaks on an oiled, preheated ridged grill (or BBQ) to the desired degree, seasoning once sealed.
  • While the steaks are cooking, heat a little oil in a pan and fry the croutons and prosciutto until golden all over. Drain well on kitchen paper towels.
  • Gently toss the rocket with the croutons, prosciutto, a splash of fresh oil, the red wine vinegar and seasonings in a large bowl.
  • Serve the steaks on individual plates with a mound of the salad and a wedge of lemon on the side.


  • 2 x 180 gm steaks
  • olive oil spray
  • sea salt & freshly ground pepper
  • olive oil
  • 2 slices sourdough bread, crusts removed & cut into small cubes
  • 2-4 slices Parma ham (prosciutto), chopped
  • a good handful of rocket leaves
  • a splash of red wine vinegar
  • 1 lemon

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm