Grilled Grass-Fed Porterhouse Steak
with Pickled Watermelon Radish Salad & Wafu-Ponzu Sauce
Cooking time
35 minutes
Servings
2/4
Calories
1150 /serving
The perfect recipe for two lucky people, who want to compliment each other's cooking skills. Porterhouse steak sizzles on the grill alongside Asian greens. It lands next to a brightly hued pickled salad of watermelon radish and carrots, with ponzu-spiked wafu sauce and fresh mint.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 225g Asian greens (yu choy or gai lan)
- 1 Shallot (or onion)
- 15ml Ginger paste
- 14g Mint
- 1 Watermelon radish
- 200g Nantes carrots
- 30ml Ponzu lime sauce
- 60ml Rice vinegar
- 30ml Wafu sauce
- 160g Jasmine rice
- 8g Sugared Sesame spices (sea salt, sugars (brown sugar, sugar), white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper, silicon dioxide)
Contains: Eggs • Sesame • Soy • Wheat
You will need:
Medium pot
Microwave
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
48 g
Saturated Fat
16 g
Sodium
1470 mg
Total Carb
91 g
Sugars
14 g
Protein
83 g
Fibre
8 g
Preparation
Cook the rice
- Heat the BBQ on medium-high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the bottom ½ inch of the gai lan stems.
- Peel and quarter the watermelon radish; thinly slice.
- Thinly slice the carrots crosswise.
- Halve, peel and thinly slice the shallot.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a small bowl, combine the wafu sauce and ponzu.
Make the pickled salad
- In a medium bowl, microwave the vinegar, ¼ cup water (double for 4 portions), ⅓ of the spices and S&P, 30 sec. to 1 min., until hot.
- Add the carrots, watermelon radish and shallot; toss well.
- Cover tightly with plastic wrap and let cool.
- Add ½ the mint; toss well.
Grill the steak
- Meanwhile, pat the steak* dry; season with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Grill the gai lan
- Meanwhile, in a second medium bowl, combine the gai lan, remaining ginger, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until crisp-tender.
Plate your dish
- Divide the rice, steak, gai lan and pickled salad between your plates.
- Garnish with the remaining mint.
- Serve the wafu-ponzu sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
