Cookbook
Grilled Porterhouse Steak with Asian Slaw and Nuoc Cham Dressing

Grilled Porterhouse Steak with Asian Slaw and Nuoc Cham Dressing

  • 20 min
  • 558 calories

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

  • 0.12 Each Red Cabbage 0.12 Each Red Cabbage
  • 0.12 Each Green Cabbage 0.12 Each Green Cabbage
  • 1.0 Each Carrot 1.0 Each Carrot
  • 1.0 Each Lebanese Cucumber 1.0 Each Lebanese Cucumber
  • 1.0 Each Lime 1.0 Each Lime
  • 30.0 g Fried Shallot 30.0 g Fried Shallot
  • 30.0 g Fish Sauce/Rice Vinegar/Brown Sugar (1-1-1) 30.0 g Fish Sauce/Rice Vinegar/Brown Sugar (1-1-1)
  • 0.5 Small Bunch Coriander & Mint 0.5 Small Bunch Coriander & Mint
  • 300.0 g Porterhouse Steak (Thick-Cut) 300.0 g Porterhouse Steak (Thick-Cut)
  • 1.0 Each Red chilli 1.0 Each Red chilli

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-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

Step 1

1 Prepare Ingredients

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

Step 2

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).

Step 3

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.

Step 4

4 You Plate It!

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

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