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Porterhouse with my favourite Mediterranean salad & Chimichurri

Method

  • Whisk ½ cup oil with the juice of ½ lemon, seasonings, 2 crushed garlic cloves and the rosemary in a large bowl. Add the steaks, toss well and set aside for 15 mins – no longer!
  • To make the Chimichurri, whisk 1/3 cup oil with the juice of 1-1½ lemons, ½ cup coarsely chopped Italian parsley, the chilli flakes, remaining garlic, 2 tbsp finely chopped red onion and quite a bit of seasonings. Set aside to develop the flavours.
  • When ready, cook the steaks to the desired degree on a preheated ridged grill (or BBQ), turning once a crust has formed on the base. Remove and rest for at least 5 mins, before slicing on the diagonal.
  • While the steaks are cooking, toss the cucumber, ½ finely sliced red onion, the tomatoes, spring onions and chickpeas with a slurp of oil, the sherry vinegar and seasonings.
  • To serve, mound the salad on individual plates and top with a steak and a good dollop of Chimichurri.

Ingredients

  • olive oil
  • 2 lemons
  • sea salt & freshly ground pepper
  • 3 garlic cloves, crushed
  • 1tbsp finely chopped rosemary needles
  • 4 x 200 gm Porterhouse steaks, well trimmed
  • 1 bunch Italian (flat leaf) parsley
  • ½-1 tspn chilli flakes
  • 1-1½ red onion
  • ½ continental (telegraph) cucumber, diced
  • 1 punnet cherry tomatoes, halved
  • 3-4 spring (green) onions, chopped
  • 1 can chickpeas, rinsed & drained
  • a good splash of sherry vinegar

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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  • 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