Grilled Grass-Fed Porterhouse Steak
with Heirloom Tomato Chutney & Charred Naan
Cooking time
25 minutes
Servings
2/4
Calories
1300 /serving
Barbecue season is officially launched with a serious steak. The char marks on this AAA grass-fed porterhouse are a mouth-watering sight, set out with Indian-themed accompaniments like grilled naan and roasted cauliflower dusted with curry spices. Contrast comes from a chunky homemade chutney with heirloom tomato, cilantro and lemon zest. Style each portion with aioli and lemon wedges.
We will send you:
- 24oz Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 225g Heirloom tomatoes
- 300g Cauliflower florets
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Lemon
- 60ml Mayonnaise
- 2 Naan
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Basting brush
Oil
Sheet pan
Zester
Parchment paper
BBQ
Salt & pepper (S&P)
Total Fat
76 g
Saturated Fat
19 g
Sodium
1300 mg
Total Carb
70 g
Sugars
10 g
Protein
88 g
Fibre
6 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. On a lined sheet pan, toss the cauliflower with a drizzle of oil, all but a pinch of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Grill the steak
Meanwhile, pat the steak* dry with paper towel and rub with a drizzle of oil; season generously with S&P. Add to the BBQ and grill, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Cover and let rest for at least 10 min. before slicing against the grain.
Mise en place
Meanwhile, zest the lemon; juice ½ and quarter the remaining ½. Small-dice the tomatoes. Finely chop the cilantro leaves and stems. Mince the garlic. In a small bowl, make the aioli by combining the mayo, ½ the lemon zest, ½ the garlic, ½ the lemon juice and S&P.
Make the tomato chutney
In a large bowl, combine the tomatoes, cilantro, remaining lemon juice, lemon zest, garlic and spices, a drizzle of oil and S&P.
Grill the naan & serve
Brush the naan with a drizzle of oil. Add to the BBQ and grill, 1 to 2 min. per side, until warmed through; season with S&P. Divide the aioli between your plates and spread out in a circular motion. Top with the cauliflower, steak and naan (cut into wedges). Top the steak with the tomato chutney. Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
