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Porterhouse Steak with Ricotta Mushrooms (& a Roasted Garlic Balsamic Vinaigrette)

Turn up the gas on the BBQ and whip up a Mick's Porterhouse Steak with Ricotta Mushrooms and Asparagus (with a Roasted Garlic Balsamic Vinaigrette).


4 Large Flat Mushrooms, trimmed
1/3 cup roasted garlic balsamic garlic vinaigrette (see below)
4 porterhouse steaks
1 bunch asparagus, trimmed
100g fresh ricotta cheese, crumbled
1 tablespoon fresh thyme leaves

Ingredients (Vinaigrette):

3-5 Garlic Cloves (How much do you love garlic)
1/4 cup Balsamic Vinegar
3/4 teaspoon Dijon Mustard
1/2 cup Olive Oil
Salt & Pepper (To Taste)


Step One (Vinaigrette): Roast garlic in a mid temperature oven for 30 minutes (or until the cloves are soft and golden brown). Peel the cloves and mash into a smooth paste in a small mixing bowl. Add the mustard and vinegar and whisk to blend, slowly incorporating the olive oil/ Add salt & pepper to taste. Refrigerate for an hour.
Step Two: Brush the mushrooms with approximately two tablespoons of the vinaigrette.
Step Three: On a preheated BBQ plate cook the steaks on a medium heat for 3 minutes each side or to your liking. Rest on a plate, covered, whilst you BBQ the vegetables. Grill the mushrooms for 3 minutes each side. Grill the asparagus, turning to prevent burning for 2 minutes or until tender.
Step Four: Plate up the mushrooms, topping with ricotta and sprinkle with thyme. Serve with the steak and asparagus. Drizzle with the remaining vinaigrette.

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