Porterhouse Steak with Rocket, Blistered Tomatoes a Potato Salad and Avocado

Prick a hole into each potato and steam until softish but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. Par-cooking the potatoes saves you time. Alternatively boil potatoes in a pot of 10-12 minutes, or until tender.

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. Add steak and cook for 3-5 minutes on each side, or to your preferred doneness. Remove from pan and allow to rest.

Once steamed, drain the potatoes and give them a little squish. Heat the same pan used to cook the steak over medium-high heat and add par cooked potatoes and cherry tomatoes to the pan. Cook for 5-6 minutes, until tomatoes have blistered and potatoes have coloured.

In a bowl, combine lettuce, potatoes, tomatoes and whole grain mustard. Add balsamic dressing and toss well to coat. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Don't add the avocado at this stage as the warmth from the potatoes and tomatoes will make it mushy if mixed into the salad.

Slice steak as desired. Serve the salad with sliced steak and avocado. Garnish the salad with parmesan and enjoy!

Prick a hole into each potato and steam until softish but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. Par-cooking the potatoes saves you time. Alternatively boil potatoes in a pot of 10-12 minutes, or until tender.

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. Add steak and cook for 3-5 minutes on each side, or to your preferred doneness. Remove from pan and allow to rest.

Once steamed, drain the potatoes and give them a little squish. Heat the same pan used to cook the steak over medium-high heat and add par cooked potatoes and cherry tomatoes to the pan. Cook for 5-6 minutes, until tomatoes have blistered and potatoes have coloured.

In a bowl, combine lettuce, potatoes, tomatoes and whole grain mustard. Add balsamic dressing and toss well to coat. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Don't add the avocado at this stage as the warmth from the potatoes and tomatoes will make it mushy if mixed into the salad.

Slice steak as desired. Serve the salad with sliced steak and avocado. Garnish the salad with parmesan and enjoy!

Prick a hole into each potato and steam until softish but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. Par-cooking the potatoes saves you time. Alternatively boil potatoes in a pot of 10-12 minutes, or until tender.

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. Add steak and cook for 3-5 minutes on each side, or to your preferred doneness. Remove from pan and allow to rest.

Once steamed, drain the potatoes and give them a little squish. Heat the same pan used to cook the steak over medium-high heat and add par cooked potatoes and cherry tomatoes to the pan. Cook for 5-6 minutes, until tomatoes have blistered and potatoes have coloured.

In a bowl, combine lettuce, potatoes, tomatoes and whole grain mustard. Add balsamic dressing and toss well to coat. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Don't add the avocado at this stage as the warmth from the potatoes and tomatoes will make it mushy if mixed into the salad.

Slice steak as desired. Serve the salad with sliced steak and avocado. Garnish the salad with parmesan and enjoy!

Prick a hole into each potato and steam until softish but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. Par-cooking the potatoes saves you time. Alternatively boil potatoes in a pot of 10-12 minutes, or until tender.

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. Add steak and cook for 3-5 minutes on each side, or to your preferred doneness. Remove from pan and allow to rest.

Once steamed, drain the potatoes and give them a little squish. Heat the same pan used to cook the steak over medium-high heat and add par cooked potatoes and cherry tomatoes to the pan. Cook for 5-6 minutes, until tomatoes have blistered and potatoes have coloured.

In a bowl, combine lettuce, potatoes, tomatoes and whole grain mustard. Add balsamic dressing and toss well to coat. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Don't add the avocado at this stage as the warmth from the potatoes and tomatoes will make it mushy if mixed into the salad.

Slice steak as desired. Serve the salad with sliced steak and avocado. Garnish the salad with parmesan and enjoy!

Prick a hole into each potato and steam until softish but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. Par-cooking the potatoes saves you time. Alternatively boil potatoes in a pot of 10-12 minutes, or until tender.

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. Add steak and cook for 3-5 minutes on each side, or to your preferred doneness. Remove from pan and allow to rest.

Once steamed, drain the potatoes and give them a little squish. Heat the same pan used to cook the steak over medium-high heat and add par cooked potatoes and cherry tomatoes to the pan. Cook for 5-6 minutes, until tomatoes have blistered and potatoes have coloured.

In a bowl, combine lettuce, potatoes, tomatoes and whole grain mustard. Add balsamic dressing and toss well to coat. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Don't add the avocado at this stage as the warmth from the potatoes and tomatoes will make it mushy if mixed into the salad.

Slice steak as desired. Serve the salad with sliced steak and avocado. Garnish the salad with parmesan and enjoy!

Prick a hole into each potato and steam until softish but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. Par-cooking the potatoes saves you time. Alternatively boil potatoes in a pot of 10-12 minutes, or until tender.

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. Add steak and cook for 3-5 minutes on each side, or to your preferred doneness. Remove from pan and allow to rest.

Once steamed, drain the potatoes and give them a little squish. Heat the same pan used to cook the steak over medium-high heat and add par cooked potatoes and cherry tomatoes to the pan. Cook for 5-6 minutes, until tomatoes have blistered and potatoes have coloured.

In a bowl, combine lettuce, potatoes, tomatoes and whole grain mustard. Add balsamic dressing and toss well to coat. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Don't add the avocado at this stage as the warmth from the potatoes and tomatoes will make it mushy if mixed into the salad.

Slice steak as desired. Serve the salad with sliced steak and avocado. Garnish the salad with parmesan and enjoy!