Dijon mustard adds depth to the gremolata and is a strong match with steak.


  • 8 (about 200g) brussels sprouts, thinly sliced
  • 1 tablespoon baby capers
  • 3 teaspoons lemon juice
  • 1/2 teaspoon lemon rind, finely grated
  • 3 teaspoons Dijon mustard
  • 1 small garlic clove, crushed
  • 2 1/2 tablespoons extra virgin olive oil
  • 600g porterhouse steak, trimmed
  • 500ml (2 cups) reduced-fat milk
  • 375ml (1 1/2 cups) water
  • 120g semolina
  • 20g butter, chopped
  • 30g (1/3 cup) pecorino, finely grated, plus extra to serve
  • Brussels sprouts leaves, to serve (optional)


  1. For the gremolata, combine the sprouts, capers, lemon juice, rind, mustard, garlic and 2 tbs oil in a bowl. Season. Set aside to develop the flavours.
  2. Heat a non-stick frying pan over medium-high heat. Drizzle steak with remaining oil. Season. Cook, turning, for 5-6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Thinly slice.
  3. Meanwhile, place the milk and water in a saucepan over medium heat. Bring to a simmer. Reduce heat to medium-low. Slowly whisk in the semolina in a slow steady stream. Cook, whisking constantly, for 4 minutes or until thick. Whisk in the butter and pecorino. Remove from heat and season.
  4. Spoon the semolina over a serving platter. Top with the steak. Spoon over the sprout gremolata and serve sprinkled with the extra pecorino and brussels sprout leaves, if using.