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Steak with nectarine salsa
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Gluten-free porterhouse steak with crispy potatoes and zesty nectarine salsa - a fresh and delicious combination.
Ingredients:
  • 600g Carisma potatoes, peeled, coarsely chopped
  • 56.88 gm extra virgin olive oil
  • 4 (200g each) beef porterhouse steaks, fat trimmed
  • 3 ripe nectarines, seeded, cut into 2cm pieces
  • 1 lime, rind finely grated and juiced
  • 62.50 ml coriander leaves, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 80g baby rocket leaves
  • 62.50 ml balsamic dressing
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a baking tray with baking paper. Spread potatoes on the tray, drizzle with 1 tablespoon of oil, season well, toss to coat, and bake for 35-40 minutes until golden and crispy, flipping them halfway through.
  • Next, gently massage the steaks with 1 tablespoon of the remaining oil and generously season them. Preheat a barbecue grill or chargrill to medium-high heat. Grill the steaks for 5 minutes on each side or until they reach your preferred level of doneness. Place the steaks on a plate and tent loosely with foil. Let them rest for 5 minutes before serving.
  • Mix together the remaining oil, nectarines, lime zest and juice, cilantro, and chili in a bowl. Season to taste.
  • Plate the steaks alongside potatoes, top with nectarine salsa, and rocket leaves, and finish with a generous drizzle of balsamic dressing.

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