Smoky Beef Porterhouse Steaks

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 150g red cabbage
• 1pcs long green chilli
• 125g corn kernels
• 10g Aussie barbecue seasoning
• 2pcs beef porterhouse steaks
• 40ml smoky chipotle mayonnaise
• 30ml olive oil
• 5ml red wine vinegar

Method

1. Step 1 — Bake sweet potato chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick chips. Put on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 22-25 mins until tender and golden.
2. Step 2 — Prep ingredients
   Meanwhile, thinly shred the cabbage with a sharp knife or mandoline. Thinly slice the chilli, removing the seeds if less heat is desired (the chilli is mild but you can leave it out or serve it at the table). Drain and rinse the corn.
3. Step 3 — Marinate steaks
   Combine the barbecue seasoning and 2 tsp olive oil in a large bowl. Add the steaks and turn to coat.
4. Step 4 — Make corn chilli salsa
   Combine 2 tsp olive oil and 1 tsp red wine vinegar in a bowl and season with salt and pepper. Add the corn and chilli and toss to combine.
5. Step 5 — Cook steaks
   Heat a medium frypan over high heat until hot. (It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough.) Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
6. Step 6 — Dress cabbage and serve
   While the steaks are resting, combine half the chipotle mayonnaise and 2 tsp water in a large bowl and season with salt and pepper. Add the cabbage and toss to coat. Divide the steaks, slaw, sweet potato chips and remaining chipotle mayonnaise among plates. Serve with the corn chilli salsa.

Allergens

Sulphites, Milk, Egg, Soy