Porterhouse Steak Nicoise Salad

This Will Make You Love Steak Even More Than You Already Do Porterhouse Steak Nicoise Salad

This twist on a much-loved dish is sure to go down a treat

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

Ingredients
4 porterhouse steaks, fat trimmed
Basting sauce
1 tsp Dijon mustard
2 cloves garlic, crushed
200g green beans, trimmed
200g 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 + extra to serve

Method
Place steaks on a plate and leave to rest. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
Preheat a barbecue to hot and cook steak for 3 minutes each side. Rest and slice.
Place green beans in a medium bowl and pour boiling water over. Allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.

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.
Combine vinaigrette and assemble salad ingredients. Top with beef and eggs and dress with vinaigrette.

Tips:
You can also try this recipe with scotch fillet or rump steak if you prefer.
The vinaigrette, salad and eggs can be prepared ahead of time.
Feel free to leave the anchovies out of the basting sauce if you prefer.

Wake Your Inner Steak Master

Fool-Proof Hacks To Cook The Ultimate Steak This Summer

Is anything more Australian than cooking a steak on a barbecue during summer? Whether it's firing up the BBQ in the evening with family, having friends around on the weekend for a cheeky steak sandwich, or enjoying the best a beach barbie has to offer, nothing tastes better in summer than the perfect barbecue steak.

To help everyone cook the perfect steak this season, Doug Piper, head butcher at Australian Beef, has shared his wisdom from 42 years in the industry with his top tips for buying and cooking steaks. Whether you struggle to choose the best cuts, need tips on the tastiest ways to season, or have never been able to get the cooking time just right, this handy guide will help you conquer the BBQ and cook your steak to perfection every single time.

Once you have mastered your craft, Australian Beef has also shared five of the hottest BBQ steak recipes for you to create at home. From an Aussie favourite, the rump steak, to a delicious rib-eye with spicy quinoa or an exotic lemon beef fattoush salad, these recipes will make your BBQ the hot spot this summer.

For additional recipe inspiration, visit www.australianbeef.com.au.

Doug Piper's Top Tips for Barbecuing Steak this Summer

Buying Tips:
1. Make sure to choose the right steak for your barbecue. Look for a firm fresh cut steak that is pinky to reddish in colour.
2. It's always best to make sure there is a small amount of fat on the outside of the steaks as it adds flavour.
3. A steak with marbling will be nice and juicy and also be packed full of flavour.
4. If you are unsure about the steak you are buying, ask your butcher for advice!

Cooking Tips:

1. Always bring your beef to room temperature by removing from the fridge 15 minutes before cooking.
2. For the best taste, season and oil your steaks prior to cooking.
3. Make sure to pre-heat your barbecue. Get the hot plate nice and hot before placing your steaks onto the grill or hot plate. By using a very high heat you will trap in the juices and create beautiful caramelisation that will give you big beefy flavour.
4. For the juiciest steak, take your steaks off the heat, cover loosely with foil and rest for 5 minutes before serving.
5. If you are cooking thick sausages as well as steaks, place the sausages onto a warm hot plate around 5 minutes before cooking your steaks and turn them frequently. Don't place them straight onto a sizzling hot barbecue as the skins will burst.
6. If you are cooking thin sausages along with your steaks, put them on halfway through cooking your steaks as they will cook quickly.
7. Never prick your sausages! Never!