Name: Steak with zucchini and blue cheese salad
Yield: 4
Ingredients: 4 porterhouse steaks (about 200gm each), brought to room temperature; 2 tsp olive oil; Dijon mustard, to serve; Zucchini and blue cheese salad; 60 ml olive oil (1/4 cup); Juice of 1 lemon; 50 gm gorgonzola dolcelatte, crumbled; 2 tbsp sour cream; 1/2 garlic clove, crushed; 2 baby gem lettuce, coarsely chopped; 3 zucchini, shaved diagonally on a mandolin; 1/2 white onion, thinly sliced; 4 large green olives, pitted and coarsely chopped

We’ve served the zucchini raw here, but grilling them with the steaks would also make for delicious results.

Ingredients

4 porterhouse steaks (about 200gm each), brought to room temperature

2 tsp olive oil

Dijon mustard, to serve

Zucchini and blue cheese salad

60 ml olive oil (1/4 cup)

Juice of 1 lemon

50 gm gorgonzola dolcelatte, crumbled

2 tbsp sour cream

1/2 garlic clove, crushed

2 baby gem lettuce, coarsely chopped

3 zucchini, shaved diagonally on a mandolin

1/2 white onion, thinly sliced

4 large green olives, pitted and coarsely chopped

Method

1.Heat a barbecue or char-grill pan over high heat until very hot. Brush steaks with oil, season to taste and grill, turning once, until browned and cooked to your liking (2 minutes each side for medium-rare). Set aside for 5 minutes to rest.

2.Meanwhile, for zucchini and blue cheese salad, whisk olive oil, lemon juice, Gorgonzola, sour cream and garlic in a bowl to combine. Add a little water to thin dressing to a pouring consistency if you like, then season to taste. Combine remaining ingredients in a bowl, drizzle with dressing, toss lightly and serve with steaks and Dijon mustard.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

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