Ingredients
4 x 250g Mick's Meat Barn Premium Porterhouse Steaks
1 tbsp olive oil
2 tsp black peppercorns, coarsely crushed
300g baby broccoli, stems trimmed
2 cloves garlic, finely chopped
1/4 tsp red chilli pepper flakes, crushed
1 tsp lemon zest
1 tbsp fresh basil, finely chopped
2 tbsp dried breadcrumbs
1/4 cup Parmesan cheese, finely grated
2 medium field tomatoes, halved, cored and spoon out half the flesh
Preparation
Step 1 - Preheat both grill and a char grill pan over medium-high heat.
Step 2 - Rub each steak well with olive oil and season with salt and cracked black peppercorns.
Step 3 - Toss baby broccoli in a medium mixing bowl with garlic, chilli pepper flakes, lemon zest and 1 tablespoon of oil. Season with salt and pepper.
Step 4 - Cook steaks on the char grill pan for 3-4 minutes per side for medium-rare, then remove steaks to a cutting board and let rest for 3 minutes.
Step 5 - Cook baby broccoli on the char grill pan along with the steaks for 6-8 minutes or until tender and slightly charred, turning as needed.
Step 6 - While the steaks and baby broccoli are cooking, combine basil, breadcrumbs and parmesan in a small mixing bowl. Place tomatoes flesh side up onto a greased baking tray and season with salt and pepper. Divide parmesan mix evenly on the top of each tomato and place tray under grill. Cook tomatoes for 4-5 minutes or until tomatoes have softened slightly and the crust is golden brown.
Step 7 - Divide the baby broccoli evenly among 4 serving plates.
Step 8 - Using a large sharp knife, cut each steak into 6 slices and fan steak next to the baby broccoli and place a tomato on each plate. Enjoy!
And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at mick@micksmeatbarn.com.au.