Grilled Porterhouse Steak with Asian Slaw and Nuoc Cham dressing
Bring freshness to the table and enjoy a lighter dinner option with this tasty dish. It's the perfect balance of melt-in-the-mouth seared steak, gorgeous herby goodness and crunch. This classic steak and slaw has been given an Asian twist with the addition of nuoc cham dressing, chilli and lime. Enjoy!
Number of servings
Ingredients
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1⁄8 Red Cabbage
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1⁄8 Green Cabbage
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1 Carrot
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1 Lebanese Cucumber
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1 Lime
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30 Gram Fried Shallot
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30 Gram Fish Sauce/Rice Vinegar/Brown Sugar (1-1-1)
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1⁄2 Small Bunch Coriander & Mint
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300 Gram Porterhouse Steak (Thick-Cut)
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1 Red chilli
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowl
Frying Pan or BBQ
1 Prepare Ingredients
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.
2 Cook the Steak
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.
3 Prepare the Slaw
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.
4 You Plate It!
Divide sliced steak and Asian slaw between serving dish and garnish with fried shallots and remaining coriander, mint leaves and cut chillies . Enjoy!
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