October 5, 2017

How to Make Porterhouse Steak and Nicoise Salad

Preparation: 15 minutes | Cooking: 15 minutes | Serves: 4

This healthy and flavoursome recipe is perfect for warmer nights. The porterhouse steaks are juicy and tender and the accompanying salad is delicate and refreshing.


  • 4 porterhouse steaks with fat trimmed

Basting sauce:

  • 1 tsp Dijon mustard
  • 2 cloves garlic, crushed
  • 200 g green beans, trimmed
  • 200 g punnet grape tomatoes, halved lengthways
  • 4 eggs
  • 1 Lebanese cucumber, halved and sliced
  • 1 baby cos lettuce, washed and spun dry

Herb Vinaigrette:

  • 1 tbsp each red and white wine vinegar
  • 1 tbsp chives, finely chopped, plus extra to serve


  1. Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil and brush onto both sides of the steak.
  2. Preheat a BBQ to hot and cook steak for 3 minutes each side. Rest for 5 minutes and slice.
  3. Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
  4. Place eggs in a small saucepan and cover with cold water. Bring to the boil and then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and cut into quarters.
  5. Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.


  • Vinaigrette, salad and eggs can be prepared ahead of time
  • You can leave the anchovies out of the basting sauce if you prefer
  • Steak alternatives – scotch fillet or rump steak


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