Balsamic steak with chilli, shallot & rocket

Ingredients (serves 4)

• 1 garlic clove, crushed
• 80ml (1/3 cup) balsamic vinegar
• 4 (125g each) beef porterhouse steaks, excess fat trimmed
• 500g Baby Coliban (Chat) potatoes, halved (see note)
• Olive oil spray
• 4 shallots, ends trimmed, thinly sliced diagonally
• 1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
• 40g baby rocket leaves
• Steamed broccolini, to serve

Method

1. Combine the garlic and 60ml (1/4 cup) of vinegar in a glass or ceramic dish. Add steaks and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
2. Cook the potato in a steamer over a saucepan of simmering water (make sure steamer doesn’t touch the water), covered, for 15 minutes or until tender.
3. Meanwhile, heat a chargrill or non-stick frying pan over high heat. Spray with olive oil spray. Cook the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4. Place the shallot, chilli and rocket in a bowl and toss to combine.
5. Divide the steaks among serving plates. Top with the shallot mixture and drizzle over the remaining vinegar. Serve with the potato and broccolini.

Notes

• If Baby Coliban (Chat) potatoes are unavailable, use Lady Christl potatoes.
• Budget tip: Buy steaks in bulk and freeze in sealable plastic bags for up to 3 months.

Source

Good Taste – September 2008, Page 42
Recipe by Chrissy Freer

Nutritional information

This information is per serve.