Grilled Porterhouse Steak with Italian Cannellini & Rocket
Here at HelloFresh, we get you. Sometimes you want a good novel, but other times you want some trashy TV. And why not have both? Tuck into some juicy pub rock steak on a bed of fine Italian cannellini beans and rocket and enjoy the fusion of high and low. Bellissima!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Porterhouse Steak
1
red onion
2 clove
garlic
1 tin
cannellini beans
70 g
rocket
½
lemon
Not included in your delivery
3 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Dice the red onion and peel and crush the garlic. Heat some oil in a pan or griddle over a high heat. Season your steak with salt and pepper on both sides just before you add the steak to the pan. Cook the steak for 3-4 minutes on either side. Cooking time will vary depending on your preference and the thickness of your steak. Remove from the pan and leave aside, cover with foil, and leave to rest for 3 minutes. Tip: the closer your steak is to room temperature before cooking it, the more tender it will be!
Drain and rinse the cannellini beans. While the steak is resting, heat some oil in a pan over a medium heat. Add the diced onion and the peeled and crushed garlic and sauté for no longer than a minute, now add in the cannellini beans for a further 30 seconds or until just warmed through. Remove from the heat and add to a salad bowl. Wash the rocket. Zest and juice lemon. Toss through the rocket, remaining olive oil, and lemon juice. Season well with salt and pepper.
Serve your well rested steaks alongside the cannellini salad and enjoy!
Did you know? Beans are the only cultivated plants that actually enrich, rather than deplete, the soil while growing.
