Beef Porterhouse Steaks

How does this sound? Beef Porterhouse Steak served atop potato and rosemary flat bread, topped with garlic aioli? We think so too! You will love this porterhouse steak recipe. New York classic, kiwi style.

Ingredients:

1 pack Sliver Fern Farms Porterhouse Steaks

2 red onions, thinly sliced

2 cloves garlic, crushed

2 Tbsp extra virgin olive oil

2 medium potatoes, cooked, cooled and sliced

1 Tbsp fresh rosemary leaves

½ tsp thyme leaves

lemon juice

extra Virgin olive oil

sea salt and freshly ground black pepper

2 flat breads – Panini, Ciabatta

Optional – slices of Mozzarella cheese ontop of the onions

Aioli

1 egg yolk

1 tsp lemon juice

3 cloves garlic, crushed

½ cup rice bran or grape seed oil

1 tsp Dijon mustard.

Cooking Instructions

TOPPING: Preheat oven to 220ºC. In a hot frying pan sauté the onion and garlic in olive oil until soft. Layer the potato slices over the base of the flat bread and scatter over the onion slices, rosemary and thyme. Drizzle with lemon juice and extra virgin olive oil, sea salt and black pepper. Bake on a stone pizza base or on a tray for 10 minutes.

AIOLI: In a food processor combine the egg yolks, lemon juice and garlic. Very slowly add the vegetable oil until emulsified and thick. Add mustard and season with salt and pepper.

STEAKS: Rub steaks with olive oil, sea salt and pepper. In a hot pan or on the barbecue cook the steaks for 4 minutes each side (med-rare). Transfer to a plate cover with tinfoil and leave to rest for 5 minutes.

Slice steaks thinly and pile on top of the potato flat breads and spoon over Aioli.

Annabel Langbein tip: Serve with micro-greens sitting on top.