Porterhouse Steak & Caper Parsley Butter for Dinner

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, cook porterhouse steak for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and set aside to rest for 5 minutes. Season with salt and pepper.

• While steak is cooking, roughly chop roasted almonds and capers. Thinly slice garlic. Slice lemon into wedges. • Trim green beans and baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • In a medium frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and garlic, stirring, until golden brown, 2 minutes. • Add almonds and cook until fragrant and toasted, 2 minutes. Transfer to a bowl and season to taste.

• Wipe out large frying pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • Transfer to serving plates, season, add a squeeze of lemon juice and cover to keep warm.

• While steak is resting, wipe out and return medium frying pan to medium-high heat. • Cook capers and the butter, until fragrant and beginning to brown, 2-3 minutes. • Remove pan from heat and season.