Porterhouse steak & roast vegetable salad
Tender porterhouse steaks served with a warm roast vegetable salad, feta, hazelnuts, and rosemary dressing—simple yet delicious. Perfect for a special meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.salamancafresh.com.au.
Cooking tools:
- Grill
- Skillet
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Aluminum foil
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 4 x 150g porterhouse steaks
- 500g pumpkin, seeds removed
- 2 red onions
- 2 large red capsicums, seeds removed
- 400g baby spinach, rocket, or mixed greens
- 100g feta cheese
- ½ cup toasted hazelnuts, chopped
- olive oil
- salt
- pepper
- 1 tbsp red wine vinegar
- ¼ cup olive oil
- 2 tsp fresh rosemary, chopped
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