Paddock To Plate

Try this delicious steak recipe from Paddock To Plate served with gremolata on top and salad piled on the side.


  • 2 porterhouse steaks (about 400gm each), at room temperature

  • Olive oil

  • Salt and pepper

  • Gremolata

  • ¾ cup parsley leaves, finely chopped

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, finely chopped

  • Juice of 1 lemon

  • Salt and pepper

  • Salad

  • Handful of rocket, washed and dried

  • Handful of radicchio, washed and dried

  • Handful of beetroot leaves, washed and dried

  • Handful of watercress sprigs, washed and dried

  • 2 tablespoons chopped chives

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Champagne vinegar

  • Salt and pepper


  • 1.

    Heat a BBQ plate until it is searing hot. Drizzle a little oil over the steaks with oil, season to taste then BBQ, turning once, for 8-10 minutes, or until cooked to medium-rare. Transfer to a plate and set aside to rest for 10-15 minutes.

  • 2.

    To make the gremolata, combine the parsley, oil and garlic in a small bowl and mix well. Season to taste, then stand to allow flavours to infuse. Just before serving, stir lemon juice through.

  • 3.

    To make the salad, combine the leaves in a bowl. Whisk the oil, vinegar and mustard in a small bowl to combine, season to taste. Just before serving, drizzle over salad leaves then toss lightly to coat.

  • 4.

    To Serve:

  • 5.

    Slice steaks on the diagonal and place on a clean wooden board, spoon gremolata on top

  • 6.

    And serve with salad piled on the side.

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