Coffee Rubbed Thick Cut Porterhouse Steak with Roasted Capsicum Panzanella
  • Prep time: 35 minutes
  • Calories: 790
We love beef and we love coffee, so it was only natural that we combined the two. Fortunately for us, the two ingredients are perfect for each other. The flavours of this dish will benefit from marinating the steak for about 20 minutes, but don’t panic, it’s not essential. To accompany your steak you will prepare a classic Italian salad called a Panzanella. Traditionally, it is made using day-old bread and chopped tomatoes. Instagram it #youplateit
  • 300 Grams of Scotch Fillet Steak (Thick-Cut)
  • 1 Tablespoons of Coffee Steak Spice Mix
  • 1 Focaccia Panini
  • 1 Yellow Capsicum
  • 1 Red Capsicum
  • 1 Shallot
  • 1 Small Bunch of Basil
  • 1 Tablespoons of Red Wine Vinegar
  • 2 Tablespoons of Parmesan (Shaved)

Marinate Steak:

Preheat oven to 220°C. Wash the fresh produce. Pat dry steak with paper towel. Season both sides with spice mix, pressing lightly to adhere. Set aside to marinate for at least 20 minutes at room temperature or overnight in fridge (if you have magic time!).

Roast Capsicums:

Place yellow and red capsicum on a foil-lined baking tray and grill until softened and blackened on outside, about 12 minutes, flipping halfway through. Remove capsicum from baking tray and pour any juice into a small bowl and reserve. Allow capsicum to cool for 5 minutes, then halve lengthwise, discarding seeds. Cut into 2-3 cm pieces and set aside.

Prepare Bread:

Reduce oven temperature to 200°C. Peel shallots and thinly slice. Cut panini in half lengthwise, then into 1 cm cubes. Add shallots and panini to the same baking tray, and toss with olive oil, salt, and pepper. Arrange in a single layer and roast until shallots are softened and panini is golden, about 10 minutes.

Make Panzanella:

In a large bowl, whisk together red wine vinegar, reserved juice from capsicum, and 2 TBS olive oil. Taste and add salt and pepper as needed. Add roasted capsicum, shallot and panini, toss to coat. Gently stir in basil (tearing as you add) and shaved parmesan. Set aside.

Cook Steak:

Season steak on both sides with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, 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 for 5 minutes, then cut against the grain into 1 cm slices. (TIP: 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).

You Plate It:

Divide panzanella evenly between plates and serve alongside steak. Enjoy!