Balsamic Porterhouse Steak with Grilled Halloumi & Watermelon Salad
4 Mick's Meat Barn Porterhouse Steaks
1/4 cup Balsamic Vinegar
1/4 cup Shiraz
4 Garlic Cloves, minced
2 Rosemary Sprigs, finely chopped
Sea Salt & Pepper, to taste
250g Halloumi, thinly sliced
500g Watermelon, roughly cubed
1/2 punnet Cherry Tomatoes, quartered
Handful Snowpeas, julienne
Small Bunch Mint, finely sliced
1 Lemon, juiced
1 Orange, portioned
Cracked Black Pepper
Step One - Whisk together the balsamic vinegar, shiraz, minced garlic, rosemary and a splash of olive oil. Season with sea salt & pepper to taste.
Step Two - Place the steaks in a roasting pan and pour the marinade over the top. Cover and refrigerate for 2-3 hours, turning occassionally.
Step Three - Heat a frying pan over a medium heat, add the sliced halloumi to the pan and grill for 2 minutes each side, or until golden.
Step Four - In a medium sized bowl toss together the watermelon, halloumi, snowpeas, tomatoes, orange segments and mint together with the lemon juice and a splash of olive oil. Season with cracked black pepper. Refrigerate.
Step Five - Remove the steak from the refrigerator and allow to come to room temperature. Heat a large fry pan over a medium-high heat and add a splash of olive oil. Place the steaks in the pan and cook for 4-5 minutes each side for medium-rare or until liking.
Step Six - Slice the steak and serve alongside the grill halloumi and watermelon salad. Top with a drizzle of balsamic vinegar.