Grilled Grass-Fed Porterhouse Steak
with Heirloom Tomato & Radicchio Panzanella
Cooking time
25 minutes
Servings
2/4
Calories
1030 /serving
This steak dinner guarantees al fresco fun. While your mighty AAA porterhouse steak sizzles on the grill, you’ll assemble an eye-popping salad. It celebrates Italian summer colour with heirloom tomatoes and bright radicchio, tossed with bocconcini cheese and grilled croutons. Balsamic glaze is the finale.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 1 Radicchio
- 225g Heirloom tomatoes
- 14g Parsley
- 30ml White balsamic vinegar
- 15g Balsamic glaze
- 50g Bocconcini
- 1 Slices of country bread
Contains: Barley • Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
60 g
Saturated Fat
20 g
Sodium
440 mg
Total Carb
35 g
Sugars
10 g
Protein
85 g
Fibre
4 g
Preparation
Grill the steak
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steak* dry; season with S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing; season with salt.
Make the croutons
- Meanwhile, generously drizzle the cut-sides of the bread with oil; season with S&P.
- Add to the BBQ (or pan) and grill, 1 to 2 min. per side, until browned.
- Transfer to a plate. Once cool enough, tear into bite-size pieces.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Quarter the radicchio; tear into bite-size pieces.
- Cut the tomatoes into ½ inch wedges; season with S&P.
- Tear the bocconcini into bite-size pieces; season with S&P.
Make the salad
- In a medium bowl, combine the vinegar, parsley, 3 tbsp oil (double for 4 portions) and S&P.
- Add the radicchio, tomatoes, cheese and croutons; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the steak.
- Drizzle with the balsamic glaze. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
