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

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.

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.

Tip! You can also cook your steak on the BBQ if you prefer - it would add a lovely smokiness. We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

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

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

Tip! Alternatively, divide salad amongst plates and top with sliced steak.

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.

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.

Tip! You can also cook your steak on the BBQ if you prefer - it would add a lovely smokiness. We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

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

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

Tip! Alternatively, divide salad amongst plates and top with sliced steak.