Steak with Sizzled Peanut and Seared Pak Choy

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Trim pak choy and cut length ways into quarters. Trim and thinly slice radish into rounds. Peel and mince garlic. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove and set aside to rest.

Tip! We supply our meat as a thick-cut portion. We think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and garlic, cooking for 3-4 minutes until garlic and nuts start to change colour. Turn the heat off and add the spring onions, lime juice (to taste), honey and white sesame seeds. Taste, and adjust seasoning as necessary.

Slice steak as desired. Divide rice between bowls with seared pak choy, radish and top with sliced steak. Garnish with sizzled peanut topping and chilli flakes. Enjoy!

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Trim pak choy and cut length ways into quarters. Trim and thinly slice radish into rounds. Peel and mince garlic. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove and set aside to rest.

Tip! We supply our meat as a thick-cut portion. We think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and garlic, cooking for 3-4 minutes until garlic and nuts start to change colour. Turn the heat off and add the spring onions, lime juice (to taste), honey and white sesame seeds. Taste, and adjust seasoning as necessary.

Slice steak as desired. Divide rice between bowls with seared pak choy, radish and top with sliced steak. Garnish with sizzled peanut topping and chilli flakes. Enjoy!