Porterhouse Steak & Salsa Verde with Red Potato, Asparagus & Radish Hash

Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut into 2-3 cm pieces on an angle. Medium dice the onion. Cut the potatoes into 1cm bite-sized pieces. Cut the radishes into wedges.

Heat a large non-stick frypan on medium-high until hot. Add the potatoes. Cook, stirring occasionally, 6-8 minutes or until lightly browned. Add the radishes and cook, stirring occasionally, 2-3 minutes or until the radishes and potatoes are tender when pierced with a fork.

Add the asparagus, onion and garlic to the pan and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5-7 minutes or until the asparagus is bright green and the onion is softened. Remove from heat and the pan, season with salt and pepper to taste and set aside but keep warm.

Tip! If the asparagus cooks faster than the onion and garlic, pick it out of the pan so it doesn't overcook.

Season steak with salt on both sides. In the same pan, heat olive oil on medium until hot. Add steak and cook until browned on outside and medium rare, about 4-6 minutes per side. Set aside to rest for 5 minutes, then thinly slice against the grain.

Tip! We supply our meat as a thick-cut portion as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred but you will have to keep a closer eye on it to reach your desired doneness. If you flip your steaks multiple times, they'll cook more evenly.

While the steaks rest, finely chop the parsley leaves and discard stems. Roughly chop the capers and almonds. In a bowl, combine the parsley, capers, almonds and parmesan. Slowly stir in 2 Tbsp of olive oil or enough to create a paste; season with salt and pepper to taste.

Divide the finished hash and sliced steak between plates. Top with the salsa verde. Enjoy!

Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut into 2-3 cm pieces on an angle. Medium dice the onion. Cut the potatoes into 1cm bite-sized pieces. Cut the radishes into wedges.

Heat a large non-stick frypan on medium-high until hot. Add the potatoes. Cook, stirring occasionally, 6-8 minutes or until lightly browned. Add the radishes and cook, stirring occasionally, 2-3 minutes or until the radishes and potatoes are tender when pierced with a fork.

Add the asparagus, onion and garlic to the pan and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5-7 minutes or until the asparagus is bright green and the onion is softened. Remove from heat and the pan, season with salt and pepper to taste and set aside but keep warm.

Tip! If the asparagus cooks faster than the onion and garlic, pick it out of the pan so it doesn't overcook.

Season steak with salt on both sides. In the same pan, heat olive oil on medium until hot. Add steak and cook until browned on outside and medium rare, about 4-6 minutes per side. Set aside to rest for 5 minutes, then thinly slice against the grain.

Tip! We supply our meat as a thick-cut portion as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred but you will have to keep a closer eye on it to reach your desired doneness. If you flip your steaks multiple times, they'll cook more evenly.

While the steaks rest, finely chop the parsley leaves and discard stems. Roughly chop the capers and almonds. In a bowl, combine the parsley, capers, almonds and parmesan. Slowly stir in 2 Tbsp of olive oil or enough to create a paste; season with salt and pepper to taste.

Divide the finished hash and sliced steak between plates. Top with the salsa verde. Enjoy!