This succulent piece of steak is well balanced by a green bean, pumpkin and cous cous salad.
- 1 kg butternut pumpkin, cut into 3-4cm chunks
- 200g green beans, end trimmed
- 1 1/4 cups chicken stock or vegetable stock
- 1 1/4 cups couscous
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice
- 2 teaspoons red wine vinegar
- 1/4 cup slivered almonds, toasted
- 1/4 cup parsley, chopped
- Olive oil spray
- Vegetable oil, to brush
- 6 beef porterhouse steaks
- Preheat the oven to 200C or 180C fan and line a baking tray with non-stick baking paper. Arrange the pumpkin onto the prepared tray, spray with oil and bake for 45 mins or until soft and lightly browned. Cool.
- Drop the beans into a saucepan of boiling water and cook for 2 mins. Drain and cool quickly under cold running water. Drain and pat dry with paper towels.
- Place stock into a medium saucepan. Cover and bring to the boil. Turn off the heat, add the cous cous then immediately cover again. Stand for 5 mins. Transfer to a large bowl, drizzle with the olive oil and fluff up the grains with a fork. Add the pumpkin, beans, orange juice, vinegar, almonds and parsley. Toss to combine.
- Preheat a barbecue flat plate or chargrill to medium-hot heat. Brush the steaks with oil and season with salt and freshly ground black pepper. Cook for 4 mins each side for medium rare or to your liking. Rest for 5 mins before serving with the cous cous salad.