Porterhouse steak with charred greens and bean salad
- 2 x 250g Our Farm Angus beef porterhouse steak
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- 120g cafe de Paris butter
- 1 bunch broccolini
- ½ bunch kale, stalks removed
- 1x can cannellini beans, washed and drained
- ¼ cup grated paramesan
- 1 lemon, cut into wedges
Tahini and lemon dressing
- Juice of 1 lemon
- 1 garlic clove, crushed
- 1 tablespoon tahini
- 1 tablespoon water
Season steaks with salt flakes and chili flakes and drizzle with one tablespoon of olive oil.
Heat a large chargrill frypan over medium high heat and cook steaks for 4-5 minutes on each side until charred. Add half the butter to the pan, basting the steaks. Remove, wrap in foil and allow steaks to rest for 15 minutes.
Wipe out the frypan and drizzle with remaining oil, cook broccolini and kale for 2-3 minutes or until charred. Season with salt flakes.
To make the tahini and lemon dressing, combine all the ingredients into a small bowl and whisk until smooth.
To serve, place charred greens onto your serving plate, scatter with beans and grated parmesan. Serve with porterhouse steak, remaining butter and lemon wedge. Enjoy.