Tablelands Farm to Fork
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Porterhouse steak nicoise salad

Porterhouse steak nicoise salad
Prep time15 min
Cook time15 min
Total time30 min
Servings4
01

Ingredients

  • 4 porterhouse steaks, fat trimmed

Basting sauce

  • 1 tsp Dijon mustard
  • 2 cloves garlic, crushed
  • 200 green beans, trimmed
  • 200 g punnet grape tomatoes, halved lengthways
  • 4 eggs
  • 1 Lebanese cucumber, halved and sliced
  • 1 baby cos lettuce, washed and spun dry

Herb vinaigrette

  • 1 tbsp each red and white wine vinegar
  • 1 tbsp chives, finely chopped, plus extra to serve
02

Step-by-step method

  1. 01
    Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
  2. 02
    Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
  3. 03
    Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
  4. 04
    Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
  5. 05
    Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.
03

Chef's tips

  • Vinaigrette, salad and eggs can be prepared ahead of time.
  • You can leave the anchovies out of the basting sauce if you prefer.
  • Try with scotch fillet or rump steak.