| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Janes, O’, Brien |
1 |
servings |
INGREDIENTS
|
|
Porterhouse steak |
|
|
Dry Cajun or Moroccan spice mix |
|
|
Salad Greens – mescalin mix; or other lettuce |
|
|
; varieties, such as |
|
|
; rocket |
|
|
Bitter greens etc |
|
|
Snowpeas |
|
|
Julienne Carrot/Shredded Vegetables |
|
|
Balsamic Vinegar |
|
|
Olive Oil |
|
|
Fresh Herbs; such as |
|
|
; Oregano/Thyme |
|
|
Garlic |
|
|
Spanish Onions; (cut finely) |
INSTRUCTIONS
DRESSING
Dust porterhouse steak in the dry spice mix of your choice, cover and leave
to marinade for about an hour in the refrigerator.
Pull steak out of the fridge about 10 to 15 minutes before you are going to
cook them to allow the meat to take the fridge chill off...if you cook meat
with a fridge chill on it, they will shrink a lot more and take longer to
cook.
Seal off the porterhouse steaks, and cook to your preference (5 minutes
each side, for a medium/rare porterhouse). Remove the pan from the heat,
and put a saucepan lid or piece of foil over the top of pan to rest for a
couple of minutes.
While meat is resting, make up the dressing. For the beef dressing...sweat
off the onions lightly, then mix in balsamic vinegar, olive oil, fresh
herbs and garlic...warm through gently.
Meanwhile, arrange salad greens and vegetables in bowl, slice meat and
arrange on top of the salad mixture, and pour over warm salad dressing.
There you have another great idea for beef!
Recipe courtesy Lachlan Bowtell, Meat & Livestock, Australia
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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