Herby Porterhouse Steak & Onion Rings

• Meanwhile, trim green beans. Chop broccoli
(including stalk!) into small florets. 
• Zest lemon to get a generous pinch, then slice 
into wedges. Finely chop garlic. 
• Slice brown onion into 1cm-thick rounds, then 
separate into rings. 

• In a medium bowl, combine cornflour, lemon
pepper seasoning and a generous pinch of salt. 
Add onion and toss to coat.
• In a medium frying pan, heat a generous drizzle 
of olive oil over medium-high heat.
• When oil is hot, shake off excess flour and cook 
onion (in batches), turning occasionally, until 
golden, 5-7 minutes. 
• Transfer to a paper towel-lined plate and 
set aside. 

• While onion rings are cooking, heat a large frying 
pan over medium-high heat with a drizzle of 
olive oil. 
• When oil is hot, cook porterhouse steak for 
5-6 minutes each side for medium, or until 
cooked to your liking. 
• Using tongs, hold steak upright and sear fat until 
golden, 1 minute. 
• Remove pan from heat, sprinkle steak with herb 
& mushroom seasoning, turning to coat. 
• Transfer to a plate, top steak with the butter 
(for the steak), cover and rest for 5-8 minutes. 

• While steak is resting, wipe out large frying pan 
and return to high heat with a drizzle of olive oil. 
• Cook green beans and broccoli, tossing until 
tender, 5-6 minutes. Reduce heat to medium, 
then add garlic and cook until fragrant, 
1 minute. 
• Add a generous squeeze of lemon juice and 
season to taste. 

TIP: Add a dash of water to the pan to help speed up 
the cooking process.