Herb Chutney Porterhouse Steak & Garlic Naan

• Meanwhile, roughly chop cucumber. 
• Halve snacking tomatoes. 
• Thinly slice red onion (see ingredients). 
• Finely chop coriander, mint and garlic. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• When the oil is hot, cook porterhouse steak for 
3-5 minutes each side for medium-rare, or until 
cooked to your liking. 
• In the last minute, add mild North Indian spice 
blend and turn to coat.
• Using tongs, hold steak upright and sear fat until 
golden, 1 minute. 
• Remove steak from pan, cover and rest for 
5 minutes.   

• While the beef is resting, in a small microwave-safe 
bowl, microwave garlic and ginger paste with a 
drizzle of olive oil in 10 second bursts until fragrant. 
• In a mortar and pestle, combine mint, coriander, 
ginger-garlic oil, a splash of water and a good 
pinch of salt, to create a loose paste.
TIP: No mortar and pestle? Finely chop the herbs and 
mix with the remaining ingredients, or blitz everything 
in a food processor until smooth.

• Microwave premium garlic naan bread on a 
microwave-safe plate until warmed through,  
20-30 seconds. 
• Meanwhile, in a medium bowl, combine cucumber, 
tomato, onion and currants with a drizzle of  
olive oil and white wine vinegar. Season to taste 
with salt.