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Porterhouse Steak with Broccoli and Parmesan-Roasted Tomatoes

Prep Time:

Cook Time:


4 Servings


4 x 250g Mick's Meat Barn Premium Porterhouse Steaks
1 tbsp olive oil
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
Italian balsamic vinegar, to serve


Step 1 - Preheat both grill and a chargrill pan over medium-high heat.

Step 2 - Rub each steak well with olive oil and season with salt and pepper. 

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 chargrill 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 chargrill 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. Watch tomatoes closely to prevent crust from burning.

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. Spoon a small amount of balsamic vinegar over the meat and vegetables and serve. Enjoy! 

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