Miso Chilli Porterhouse Steak with Sesame Sweet Potatoes & Asian Lettuce Mix

Preheat oven to 200°C. Cut sweet potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle over sesame seeds and bake in the oven for 20 minutes.

Tip! Use 2 trays if necessary.

Zest lemon and cut into quarters. In a small bowl, combine miso chilli steak sauce and the juice from ¹⁄₄ of the lemon, mixing well. Add ¹⁄₂ the marinade to the beef, coat well and set aside to marinate for 10 minutes.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Thinly slice chilli (de-seeding if you want less heat). Slice steak to your desired thickness.

Combine Asian mixed lettuce with lemon zest and green chilli, a squeeze of lemon juice and 1 Tbsp olive oil.

Tip! Add the green chilli to your taste and reserve a little for garnish. Use extra virgin olive oil if you have it.

Divide sweet potato and salad between plates and add sliced steak. Top steak with as much remaining marinade as desired. Garnish with reserved sliced chilli and lemon wedge. Enjoy!

Preheat oven to 200°C. Cut sweet potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle over sesame seeds and bake in the oven for 20 minutes.

Tip! Use 2 trays if necessary.

Zest lemon and cut into quarters. In a small bowl, combine miso chilli steak sauce and the juice from ¹⁄₄ of the lemon, mixing well. Add ¹⁄₂ the marinade to the beef, coat well and set aside to marinate for 10 minutes.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Thinly slice chilli (de-seeding if you want less heat). Slice steak to your desired thickness.

Combine Asian mixed lettuce with lemon zest and green chilli, a squeeze of lemon juice and 1 Tbsp olive oil.

Tip! Add the green chilli to your taste and reserve a little for garnish. Use extra virgin olive oil if you have it.

Divide sweet potato and salad between plates and add sliced steak. Top steak with as much remaining marinade as desired. Garnish with reserved sliced chilli and lemon wedge. Enjoy!