4 Mick's Meat Barn Black Angus Porterhouse Steaks
1 punnet Cherry Tomatoes
1 240g can Chickpeas
1 240g can Cannellini Beans
1 Red Onion, finely diced
2 cups Mint Leaves, roughly torn
100g Rocket Leaves
2 tsbp Lemon Juice
Black Pepper & Sea Salt
Step One - Preheat the oven to 200c. Place the cherry tomatoes on a sheet of baking paper within a tray and place in the oven for 5 minutes or until tender.
Step Two - Drain, rinse and drain the chickpeas and cannellini beans. Place into a medium sized mixing bowl and combine with the cherry tomatoes, red onion, mint leaves, rocket, lemon juice and 2 tablespoons of olive oil. Season with salt & pepper, to taste. Set aside in the refrigerator.
Step Three - Lightly oil and season each side of the porterhouse steaks.
Step Four - Heat a large fry pan over a medium-high heat. Place the steaks in the pan and cook for 4-5 minutes each side for medium-rare or until liking.
Step Five - Serve the steaks alongside the roast tomato, chickpea & white bean salad.