Porterhouse with prawns and seaweed butter Recipe | Better Homes & Gardens Australia
Love surf and turf? Cooked in an Asian-inspired seaweed butter, this steak is full of flavour.
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Ingredients
- 4 whole green king prawns
- 2 x 350g porterhouse steaks
- 1 Tbsp sea-salt flakes
- Freshly ground black pepper, to season
- 3 Tbsp extra virgin olive oil
- 1 lemon, halved Green salad, to serve
- SEAWEED BUTTER
- 10g dried arame seaweed (available from Asian grocers)
- 200g unsalted butter, chopped, softened
- Finely grated zest and juice of 1 lemon
- 1 Tbsp soy sauce
- 1 Tbsp finely grated ginger
- ¼ tsp cayenne pepper
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