Porterhouse steak & roast vegetable salad

A simple, delicious meal with tender porterhouse steaks served alongside a warm roast veggie salad, topped with feta, hazelnuts, and a rosemary dressing.

At a glance

40 minuts

Ingredients

4 x 150g porterhouse steaks
500g pumpkin, seeds removed
2 red onions
2 large red capsicums, seeds removed
400g baby spinach, rocket, or mixed greens
100g feta cheese
½ cup toasted hazelnuts, chopped
olive oil
salt & pepper

Dressing

1 tbsp red wine vinegar
¼ cup olive oil
2 tsp fresh rosemary, chopped

Method

Preheat oven to 180°C. Cut pumpkin and onions into wedges, and red capsicum into wide strips. Place vegetables onto a baking paper lined oven tray, drizzle with 1 tbsp olive oil and season with salt and pepper.
Roast vegetables for 25–30 mins until tender and golden. Cool slightly.
Allow steaks to come to room temperature for 20 mins. Drizzle with oil and season with a pinch of salt and pepper.
Heat a heavy-based pan or BBQ to high. Cook steaks for 3–5 mins per side, or until cooked to your liking. Transfer to a board, cover loosely with foil, and rest for 5 mins.
Whisk dressing ingredients together and season to taste. Arrange greens on a large platter, top with roasted vegetables, crumbled feta, and nuts. Drizzle with dressing.
Serve steaks with roasted vegetable salad.

Original recipe – Australian Beef