Recipe: Porterhouse steak Nicoise salad

Serves 4

Ingredients

4 porterhouse steaks, fat trimmed

Basting sauce

1 tsp Dijon mustard

2 cloves garlic, crushed

Salad

200g green beans, trimmed

200g punnet grape tomatoes, halved lengthways

4 eggs

1 Lebanese cucumber, halved and sliced

1 baby cos lettuce, washed and spun dry

Herb vinaigrette

1 tbsp each red and white wine vinegar

1 tbsp chives, finely chopped, plus extra to serve

Method

Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.

Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.

Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.

Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.

Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Tips

Vinaigrette, salad and eggs can be prepared ahead of time.

​Try with scotch fillet or rump steak.

Recipe courtesy of Australian Beef