The balsamic marinade in this meal adds a sweetness to the chargrilled porterhouse steaks. It would also work well with lamb forequarter chops.
- 4 garlic cloves, crushed
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 4 (200g each) beef porterhouse steaks
- 4 zucchini
- 200g green beans, trimmed, halved
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup walnuts, roughly chopped, toasted
- 50g low-fat feta, crumbled
- 1/2 cup fresh mint leaves
- Crusty bread, to serve
- Place garlic, vinegar and 2 tablespoons oil in a glass or ceramic dish. Add steaks. Turn to coat. Cover. Refrigerate for up to 1 hour.
- Meanwhile, using a vegetable peeler, cut zucchini into ribbons. Place in a glass or ceramic bowl. Add beans, lemon zest, lemon juice and remaining oil. Season with salt and pepper. Set aside for 30 minutes.
- Heat a chargrill pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.
- Add walnuts, fetta and mint to zucchini. Toss to combine. Serve steaks with zucchini and bean salad, and crusty bread.