Porterhouse Steak Carne Asada

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs tomato
• 40g radish
• 1pcs spring onion
• 20g chipotle in adobo sauce
• 6pcs flour tortillas
• 2pcs beef porterhouse steaks
• 50g mixed salad leaves
• 5ml honey
• 10ml olive oil
• 10ml extra virgin olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut the tomato into wedges. Thinly slice the radish using a sharp knife or mandoline. Thinly slice the spring onion on an angle.
2. Step 2 — Make chipotle mixture
   Combine the chipotle (if you prefer less heat, reduce the chipotle to taste), garlic, 1½ tbs water and 1 tsp honey in a bowl. Season with salt and pepper.
3. Step 3 — Warm tortillas
   Heat a chargrill pan over medium-high heat until hot. Warm the tortillas, two at a time, for 30 secs each side or until heated through. Cover with a clean tea towel to keep warm.
4. Step 4 — Cook steaks
   Heat the same pan over high heat until hot. (It's important to have the pan very hot before adding the steaks, otherwise they may stew slightly and become tough.) Drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking.
5. Step 5 — Add chipotle mixture
   Drizzle the chipotle mixture over the steaks and cook, turning halfway, for 30 secs or until the steaks are coated. Remove from the pan and rest for 3 mins.
6. Step 6 — Toss salad and serve
   Meanwhile, combine 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves, tomato, radish and spring onion to the dressing and toss to combine. Divide the steaks and salad among plates and drizzle with any resting and pan juices. Serve with the tortillas.

Allergens

Sulphites, Gluten, Wheat