Take your barbecued steak to the next level. Brush porterhouse with balsamic glaze so it carmelises during cooking but remains tender and juicy.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
4 Coles Australian No Added Hormones Beef Porterhouse Steaks
1½ tbs balsamic glaze
2 bunches asparagus, woody ends trimmed
2 baby fennel or 1 large fennel, cut into wedges
120g pkt Coles Australian Baby Rocket
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Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Spray the steaks with a little olive oil spray. Season well.
Step 2
Reserve 1 tbs balsamic glaze in a bowl. Cook steaks on the grill for 1 min. Turn and brush cooked side with half the remaining balsamic glaze. Cook for 1 min. Turn and brush the other side with the remaining balsamic glaze. Cook for a further 1 min each side for medium or until steaks are caramelised and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice the steaks across the grain.
Step 3
Meanwhile, cook the asparagus and fennel on the grill for 1-2 mins each side or until lightly charred and tender. Transfer to a large serving plate with the rocket. Top with the steak. Drizzle with reserved balsamic glaze to serve.
Heat a barbecue grill or chargrill onmedium-high. Spray the steaks witha little olive oil spray. Season well.
Reserve 1 tbs balsamic glaze in abowl. Cook steaks on the grill for 1min. Turn and brush cooked side with half theremaining balsamic glaze. Cook for 1min. Turn and brush the other side with the remaining balsamic glaze. Cook for a further 1min each side for medium or until steaks are caramelised and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice the steaks across the grain.
4 Coles Australian No Added Hormones Beef Porterhouse Steaks
1½ tbs balsamic glaze
2 bunches asparagus, woody ends trimmed
2 baby fennel or 1 large fennel, cut into wedges
120g pkt Coles Australian Baby Rocket
Description
Take your barbecued steak to the next level. Brush porterhouse with balsamic glaze so it carmelises during cooking but remains tender and juicy.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Spray the steaks with a little olive oil spray. Season well.
Step 2
Reserve 1 tbs balsamic glaze in a bowl. Cook steaks on the grill for 1 min. Turn and brush cooked side with half the remaining balsamic glaze. Cook for 1 min. Turn and brush the other side with the remaining balsamic glaze. Cook for a further 1 min each side for medium or until steaks are caramelised and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice the steaks across the grain.
Step 3
Meanwhile, cook the asparagus and fennel on the grill for 1-2 mins each side or until lightly charred and tender. Transfer to a large serving plate with the rocket. Top with the steak. Drizzle with reserved balsamic glaze to serve.
Heat a barbecue grill or chargrill onmedium-high. Spray the steaks witha little olive oil spray. Season well.
Reserve 1 tbs balsamic glaze in abowl. Cook steaks on the grill for 1min. Turn and brush cooked side with half theremaining balsamic glaze. Cook for 1min. Turn and brush the other side with the remaining balsamic glaze. Cook for a further 1min each side for medium or until steaks are caramelised and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice the steaks across the grain.
