Grilled Grass-Fed Porterhouse Steak
with Heirloom Tomato Chutney & Charred Naan
Cooking time
25 minutes
Servings
2/4
Calories
1340 /serving
The char marks on this AAA grass-fed porterhouse are a mouth-watering sight, displayed with Indian-themed accompaniments like grilled naan and oven-hot curried cauliflower. Contrast comes from a chunky homemade chutney with heirloom tomatoes, cilantro and lemon zest. Style each serving with aioli and lemon wedges.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 300g Cauliflower florets
- 14g Cilantro
- 1 Lemon
- 225g Heirloom tomatoes
- 2 Garlic cloves
- 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
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
BBQ
Total Fat
76 g
Saturated Fat
19 g
Sodium
1300 mg
Total Carb
75 g
Sugars
12 g
Protein
89 g
Fibre
8 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 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 and let rest before slicing.
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.
