Open Porterhouse Steak Sandwich, with Gremolata Potatoes & Parmesan Vinaigrette

Start Potatoes:

Preheat oven to 200°C. Cut potatoes into 1 cm pieces. Place potatoes in a pot with enough water to cover by 1 cm. Bring potatoes to a boil over high heat, cooking for 8-10 minutes until tender when pierced with a fork.

Prepare Ingredients & Finish Potatoes:

Wash the fresh produce. Cut baguette into 1.5 cm thick slices. Zest lemon and cut into wedges. Thinly slice tomato. Pick parsley and roughly chop leaves (discarding stems). Once potatoes are cooked, drain and add lemon zest, parsley and 1 TBS olive oil while still warm. Season with salt and pepper. Set potatoes aside.

Cook Steak:

Heat olive oil in a large pan over medium-high heat. Pat dry steak with paper towel. Season both sides with salt. 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.

Toast Bread:

Place the bread on a lined oven tray. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Toast in the oven for about 7 minutes, or until lightly browned and crispy. Remove the toasted bread from the oven. When cool enough to handle, carefully rub 1 cut side of each toasted bread slice with a whole garlic clove; discard the clove.

Make Vinaigrette:

In the meantime, in a food processor (or using a stick blender) combine parmesan, Worcestershire sauce and lemon juice (to taste). Slowly drizzle in ¼ cup olive oil (extra virgin if you have it) and blend until the vinaigrette is smooth. Taste, adding salt and pepper as needed.

You Plate It:

Spread spinach & rocket leaves on each slice of toasted bread and top with sliced tomato and steak (sliced to you desired thickness). Garnish with capers and drizzle with parmesan vinaigrette. Serve with gremolata potatoes alongside. Enjoy!