Ingredients
- 250 porterhouse steak per serve
- 50g salad mix per serve
- cherry tomatoes
- Lebanese cucumber
- Bintje potatoes, about 100g per serve
- 1 avocado pear
- oil for deep frying
- 1 tablespoon balsamic vinegar
- 3 tablespoon extra virgin olive oil
Method
Preheat oven to 180C. Heat oil in pan. Coat steak in Waji Cajun Spice. Brown steak on both sides. Place on tray and put in oven for 15 minutes. Remove and rest for 5 minutes – or cook on a barbecue to medium and let rest on a rack for 5 minutes.
Cut potato into wedges and deep-fry until just coloured. Remove wedges and let set for 8-10 minutes, then deep fry again until golden brown. Season.
Cut cumber in half length-ways, remove pips, and slice. Cut tomatoes in half. Slice avocado.
For the dressing, combine the balsamic vinegar and oil and mix with a fork, season with salt and pepper. Arrange salad on plates and drizzle dressing over. Place wedges alongside and the porterhouse steak.
Waji Spiby
Leave a Reply
You must be logged in to post a comment.
