Grilled Porterhouse Steak with Asian Slaw and Nuoc Cham dressing

Shred red and green cabbage. Julienne (or grate) carrots. Using a peeler make cucumber ribbons. Cut lime into wedges. Pick coriander and mint leaves, discarding the stems. Reserve a few whole leaves for garnish and chop the rest. Slice chilli, removing seed.

Pat porterhouse steak dry with a paper towel then coat in oil. Add steak to a hot griddle pan or BBQ. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest. Slice before serving, season with salt and pepper and a squeeze of lime juice (to taste).

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large bowl, toss together red and green cabbage, carrot, cucumber ribbons, chilli (to taste) and chopped coriander and mint. Dress with the Fish Sauce/Rice Vinegar/Brown Sugar and lime juice (to taste). Adjust seasoning with salt and pepper.

Divide sliced steak and Asian slaw between serving dish and garnish with fried shallots and remaining coriander, mint leaves and cut chillies . Enjoy!

Shred red and green cabbage. Julienne (or grate) carrots. Using a peeler make cucumber ribbons. Cut lime into wedges. Pick coriander and mint leaves, discarding the stems. Reserve a few whole leaves for garnish and chop the rest. Slice chilli, removing seed.

Pat porterhouse steak dry with a paper towel then coat in oil. Add steak to a hot griddle pan or BBQ. Cook the steak for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest. Slice before serving, season with salt and pepper and a squeeze of lime juice (to taste).

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large bowl, toss together red and green cabbage, carrot, cucumber ribbons, chilli (to taste) and chopped coriander and mint. Dress with the Fish Sauce/Rice Vinegar/Brown Sugar and lime juice (to taste). Adjust seasoning with salt and pepper.

Divide sliced steak and Asian slaw between serving dish and garnish with fried shallots and remaining coriander, mint leaves and cut chillies . Enjoy!