Porterhouse Steak with Rocket, Blistered Tomatoes & Potato Salad with Avocado

Par Cook Potatoes:

Prick a hole into each potato and steam until softish but not extremely soft. 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.

Cook Steak:

Rub steak with olive oil, salt, pepper. Heat fry pan over medium-high heat. 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.

Finish Potatoes & Tomato:

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.

Combine & Dress Salad:

In bowl, combine rocket, potatoes, tomatoes and mustard. Add balsamic dressing and toss well to coat.

You Plate It:

Slice steak as desired. Halve avocado and slice while in the skin. Use a spoon to scoop out flesh. Garnish with parmesan and enjoy!