Porterhouse Steak & Roast Vegetable Salad
Introduction
A bright, generous steak dinner that balances a properly seared porterhouse against a warm roast vegetable salad. Sweet roasted pumpkin, capsicum, and red onion meet peppery greens, salty feta, and toasted hazelnuts, finished with a sharp rosemary dressing. The steak stays the hero, but the salad earns its place on the plate. It's quick enough for a weeknight and good enough for guests, on the table in about 40 minutes.
Ingredients
For 4 servings
- 4 x 150g grass fed porterhouse steaks
- 500gpumpkin
- 2 red onions
- 2 large red capsicumsseeds removed
- 400g baby spinach, rocket, or mixed greens
- 100g feta cheese
- 1/2 cup toasted hazelnutschopped
- olive oil
- salt and pepperto season
- 1 tbsp red wine vinegardressing
- 1/4 cupolive oil
- 2 tsp fresh rosemarychopped (dressing)
Utensils
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- Oven tray
- Baking paper
- Heavy-based pan or BBQ
- Chopping board
- Aluminium foil
- Whisk and small bowl
- Large serving platter
Cooking Steps
Roast the vegetables
Preheat the oven to 180C. Cut the pumpkin and onions into wedges, and the capsicum into wide strips. Place the vegetables on a baking paper lined oven tray, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 25 to 30 minutes until tender and golden, then cool slightly.
Prepare the steaks
Allow the steaks to come to room temperature for 20 minutes. Drizzle with oil and season with a pinch of salt and pepper.
Cook the steaks
Heat a heavy-based pan or BBQ to high. Cook the steaks 3 to 5 minutes per side, or until cooked to your liking. Transfer to a board, cover loosely with foil, and rest for 5 minutes.
Make the dressing and build the salad
Whisk the dressing ingredients together and season to taste. Arrange the greens on a large platter, top with the roasted vegetables, crumbled feta, and hazelnuts, then drizzle with the dressing.
Plate and serve
Serve the steaks with the roasted vegetable salad.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What cut is porterhouse steak? +
In Australia, porterhouse is the boneless short loin cut, also sold as sirloin, striploin, or New York strip. It's leaner than scotch fillet but more marbled than eye fillet, with a fine grain and a fat cap that crisps under high heat, which makes it ideal for grilling and pan searing.
How long should I cook a porterhouse steak? +
For 150g steaks, cook 3 to 5 minutes per side over high heat, depending on thickness and how you like it. Rest for 5 minutes before serving. For accuracy, pull at 52 to 54C for medium rare, since the temperature rises a couple of degrees while it rests.
Can I make this steak salad ahead of time? +
Yes. Roast the vegetables and whisk the dressing in advance, then cook the steaks fresh just before serving. The roast vegetables are good warm or at room temperature, which makes this an easy dish for entertaining.
Can I use a different steak for this recipe? +
Porterhouse is ideal, but a scotch fillet, rump, or sirloin works just as well. Adjust the cooking time to the thickness of the cut and rest it before slicing over the salad.
Is this recipe good for meal prep? +
It works well. Slice the rested steak and toss it through the salad as a one-platter dish, then portion into containers. Keep the dressing separate until serving so the greens stay crisp.
