BBQ Porterhouse Steaks with Sweet Potato & Brown Rice Salad
4 Mick's Meats Porterhouse Steaks
100g brown rice, rinsed
1 Medium Sized Sweet Potato, diced into bite sized pieces
Sesame Seed Oil (or Olive Oil)
1/2 Can Chick Peas, drained and rinsed
3 tbsp Balsamic Vinegar
2 tbsp Honey Wholegrain Mustard
30g Chopped Walnuts or pecan nuts (optional)
2 Shallots, thinly sliced
1/2 cup Continental Parsley, chopped
Step One - Preheat oven to 200c.
Step Two - Boil rice for 25 minutes or until tender, drain. Meanwhile roast sweet potato in the sesame seed oil for 25 minutes or until slightly browned and almost cooked.
Step Three - Add brown rice, nuts, chickpeas and herbs to a medium sized bowl.
Step Four - Whisk sesame/olive oil, vinegar and mustard in a small bowl. All to blend for 15 minutes whilst the sweet potato is cooling.
Step Five - Add sweet potato to the brown rice mixture and toss gently with the dressing.
Step Six - Cook the porterhouse steaks over a medium bbq grill for 3-5 minutes or to taste. Remove from heat and allow to rest before serving.