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BBQ porterhouse steak with BBQ vegetable salad and tomato chutney

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10 minutes
15 minutes

4 thick cut porterhouse steaks
1 tablespoon oil
Salt and pepper to season

BBQ Vegetables:
1 red capsicum
1 yellow capsicum
2 small zucchini, shaved
1 small eggplant, sliced thinly
1 tablespoon olive oil
Rosemary leaves to garnish

To serve:
Tomato chutney
Crusty fresh bread

Cooking Instructions:

1. Trim pork steaks and rub with oil.  Season with salt and pepper on both sides.

2. Slice the capsicum into large wedges. Toss the prepared vegetables in a large bowl with oil and rosemary leaves.

3. Pre-heat griddle pan or BBQ over a medium heat.

4. BBQ pork steaks for 6 minutes on one side, and 2 minutes on the other. Place pork steaks in a warm place and rest for 2 minutes whilst the vegetables are cooking.

5. Place the vegetables on the griddle plate or BBQ and cook 1 - 2 minutes on each side.

6. Serve pork steak with BBQ vegetables and tomato chutney.

Note: choose whichever vegetables are in season.

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