Smoky Montreal Porterhouse Steak

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs capsicum
• 10g smoky barbecue seasoning
• 2pcs beef porterhouse steaks
• 1pcs spring onion
• 50g tomato chutney
• 23ml olive oil
• 5ml red wine vinegar
• 5ml sugar
• 2pcs egg

Method

1. Step 1 — Roast veggies
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Cut the capsicum into 1.5cm-thick strips. Put the potato and capsicum on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Make glaze
   Meanwhile, put the barbecue seasoning, 1 tsp red wine vinegar, 1 tsp sugar and 2 tsp water in a bowl and stir to combine.
3. Step 3 — Cook steaks
   Heat a medium frypan over high heat until hot. 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 mins each side for medium-rare, or until cooked to your liking. Add the glaze and cook for 1 min or until slightly reduced. Remove from the pan and rest for 3 mins (see Kitchen 101). Wipe the pan clean.
4. Step 4 — Cook eggs
   Heat 2 tsp olive oil in the same pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.
5. Step 5 — Serve up
   Thinly slice the spring onion. Divide the steaks, roast veggies and eggs among plates. Scatter over the spring onion and serve with the tomato chutney. Enjoy!
6. Step 6 — Kitchen 101
   Resting your steaks allows the moisture to re-absorb into the steak, ensuring it is tender and juicy.

Allergens

Sulfit, Eier