Loaded Beef Porterhouse & Babaganoush Pita

• In a small bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Add onion to pickling liquid. Add enough water to 
just cover onion. Set aside. 

• In a large bowl, combine chermoula spice blend
and a drizzle of olive oil. Add porterhouse steak, 
turn to coat. 
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When oil is hot, cook porterhouse steak for 
3-5 minutes each side for medium-rare, or until 
cooked to your liking. Using tongs, hold steak
upright and sear fat until golden, 1 minute.
• Transfer to a plate, cover and rest for 5 minutes, 
then drizzle over the honey.

• While steak is resting, drain onion and reserve a 
splash of the pickling liquid.
• In a medium bowl, combine tomato, pickled onion, 
parsley, mint, a splash of pickling liquid and a 
good drizzle of olive oil. Season with salt
and pepper. 

• Drizzle (or brush) each pita bread with olive oil
and season with salt. Wipe out the frying pan, then 
return to medium-high heat.
• Cook each pita, in batches until golden and warmed 
through, 1-2 minutes each side.