Porterhouse Steak with Chimichurri Sauce and Three Veg

Preheat oven to 220°C. Preheat BBQ (if using). Pick coriander and parsley leaves, discarding stems. Chop chilli, removing seeds if you prefer less heat. Peel and mince garlic. Slice pumpkin into thin wedges. Trim bottom from pak choy and separate leaves. Trim snow peas and remove the tough string from along edge.

Tip! No need to remove pumpkin skin.

Place pumpkin on a lined baking tray and drizzle with olive oil. Season with salt and pepper and roast in the oven for 20 minutes, until pumpkin is soft.

Combine herbs, minced garlic, red wine vinegar, chilli (to taste) and 2 tbsp of olive oil in a blender (or use a stick blender and a jug). Pulse ingredients into a chunky sauce. Taste and season with salt and pepper.

Tip! Add more olive oil if necessary.

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.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

In a frying pan over a medium high heat add a drizzle of olive oil. Add pak choy leaves and snow peas and sauté for 3-4 minutes, until leaves have wilted and snow peas are bright green. Season with salt and pepper.

Slice steak and divide between serving plates along with green veg. Dollop chimichurri sauce over the steak and garnish with any remaining chilli. Enjoy!

Preheat oven to 220°C. Preheat BBQ (if using). Pick coriander and parsley leaves, discarding stems. Chop chilli, removing seeds if you prefer less heat. Peel and mince garlic. Slice pumpkin into thin wedges. Trim bottom from pak choy and separate leaves. Trim snow peas and remove the tough string from along edge.

Tip! No need to remove pumpkin skin.

Place pumpkin on a lined baking tray and drizzle with olive oil. Season with salt and pepper and roast in the oven for 20 minutes, until pumpkin is soft.

Combine herbs, minced garlic, red wine vinegar, chilli (to taste) and 2 tbsp of olive oil in a blender (or use a stick blender and a jug). Pulse ingredients into a chunky sauce. Taste and season with salt and pepper.

Tip! Add more olive oil if necessary.

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.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

In a frying pan over a medium high heat add a drizzle of olive oil. Add pak choy leaves and snow peas and sauté for 3-4 minutes, until leaves have wilted and snow peas are bright green. Season with salt and pepper.

Slice steak and divide between serving plates along with green veg. Dollop chimichurri sauce over the steak and garnish with any remaining chilli. Enjoy!