Published: Feb. 29, 2020, 8:27 a.m.
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Porterhouse steak and radicchio salad
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Show notes at https://yumlum.co/2PxvDkY
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There is nothing special about tonight\\u2019s meal or this post. I\\u2019ve been so busy I\\u2019ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.
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Ingredients
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\\n - Porterhouse steak
\\n - Iodised salt
\\n - Garlic powder
\\n - Black peppercorns
\\n - Queensland nut oil
\\n - Spring onions
\\n - Mushrooms
\\n - Sherry
\\n - Salted butter
\\n - Cream
\\n - Radicchio lettuce
\\n - Fennel
\\n - Red onion
\\n - Radish
\\n - Parsley
\\n - Lime juice
\\n - Olive oil
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Instructions
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Steak and salad
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\\n - Unwrap the steak from the environmentally unfriendly plastic wrapping and dry the steak with absorbent kitchen paper.
\\n - Season the steak with lots of salt and some garlic pepper and freshly cracked black peppercorns.
\\n - Put the steak into the refrigerator uncovered for a few hours to brine a little.
\\n - Heat a toaster oven or a regular oven to about 150 \\xb0C (300 \\xb0F).
\\n - Insert the thermometer deep into the meat.
\\n - Place the meat onto a rack over a baking sheet and put it into the oven.
\\n - Cook until the internal temperature reaches about 45 \\xb0C (110 \\xb0F).
\\n - Slice some radicchio and put it into a bowl.
\\n - Slice some fennel, red onion and radish and add it to the bowl.
\\n - Chop some parsley and add it to the bowl.
\\n - Remove the juice from a lime and mix it with some olive oil to make a salad dressing.
\\n - Dress the salad.
\\n - Heat up a frying pan.
\\n - Remove the thermometer from the meat.
\\n - Rub Queensland nut oil over the steak.
\\n - Season with freshly ground black peppercorns using a mortar and pestle to get a coarse grind.
\\n - Sear the steak until you get a nice crust.
\\n - Remove the steak and allow it to rest.
\\n - Add some spring onions and mushrooms to the frying pan and saut\\xe9 until the spring onions and mushrooms are soft.
\\n - Add some sherry to help deglaze the frying pan and allow the sherry to be absorbed into the mushrooms.
\\n - Cook until the wine is reduced.
\\n - Add a knob of butter and allow it to melt and be absorbed.
\\n - Add some cream and stir through.
\\n - Garnish with chopped parsley.
\\n - Turn the heat off and take the frying pan off the heat .
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Plating up bit
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\\n - Put the salad on a dinner plate.
\\n - Slice the steak and add some to the salad.
\\n - Slice the rest of the steak and keep it for lunches at work.
\\n - Pour the sauce over the steak.
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