Name: Spice-rubbed porterhouse steaks with zucchini salad, balsamic tomatoes and feta
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: Spice-rubbed porterhouse steaks; 1 teaspoon spanish smoked paprika; 1/2 teaspoon chilli flakes; 1 teaspoon sea salt; 1/2 teaspoon brown sugar; 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 2 x 175g silver fern farms porterhouse steaks (1 pack); 1 tablespoon canola oil; Balsamic tomatoes; 6 vine tomatoes; 2 tablespoon balsamic vinegar; 1 tablespoon extra virgin olive oil; Zucchini salad; 1 large zucchini, trimmed and shaved into ribbons with a vegetable peeler; 1 small shallot, halved and thinly sliced; 6 pitted green olives, quartered; 1 tablespoon parsley leaves; zest and juice of 1/2 lemon; 1 tablespoon extra virgin olive oil; 60 gram good-quality feta, diced

Spice-rubbed porterhouse steaks with zucchini salad, balsamic tomatoes and feta

Luca Villari takes Silver Fern Farms’ premium beef Porterhouse Steaks and cooks them to perfection for a fast family dinner or easy entertaining with friends.

Ingredients

Spice-rubbed porterhouse steaks

1 teaspoon spanish smoked paprika

1/2 teaspoon chilli flakes

1 teaspoon sea salt

1/2 teaspoon brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

2 x 175g silver fern farms porterhouse steaks (1 pack)

1 tablespoon canola oil

Balsamic tomatoes

6 vine tomatoes

2 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

Zucchini salad

1 large zucchini, trimmed and shaved into ribbons with a vegetable peeler

1 small shallot, halved and thinly sliced

6 pitted green olives, quartered

1 tablespoon parsley leaves

zest and juice of 1/2 lemon

1 tablespoon extra virgin olive oil

60 gram good-quality feta, diced

Method

1.Preheat oven to 180°C. For the spice rub, mix the paprika, chilli flakes, salt, sugar, garlic powder and pepper together thoroughly and rub over the meat.

2.Heat a griddle pan or frying pan on medium heat until hot, add oil then seal meat for 1-2 minutes on each side. Transfer meat to a baking tray and cook in oven for 12-14 minutes for medium rare, or to preferred doneness. Rest meat for 6-8 minutes.

3.Meanwhile, place tomatoes in roasting tray, drizzle with vinegar and oil, season and roast in oven for 4-5 minutes or until skins just split. Remove and rest.

4.For the salad, place zucchini ribbons in a bowl, add shallot, olives, parsley, lemon zest, juice and oil. Season and mix well.

5.To serve, arrange balsamic tomatoes on plates, scatter with feta and add salad. Slice meat and add to plates. This dish is perfect as it is or could be served with roast potatoes or kumara.

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Ingredients

Method

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