L’Artisan: BBQ Porterhouse Steak with Grilled Vegetable Panzanella
Heirloom Tomatoes & Green Peppercorn Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
1220 /serving
In this show-stopper of a summer recipe, the barbecue works its magic on the steak but also in the salad. Our premium panzanella is fortified with grilled eggplant, onion and copious ciabatta croutons, set off by juicy red heirloom tomatoes and torn basil leaves. An equally stunning vinaigrette makes use of toasted green peppercorns and garlic to shower the vegetables with savoury depth. As for the red meat, this hefty porterhouse, seasoned with our Olive Branch blend, has two connoisseurs fully covered.
We will send you:
- 24oz Porterhouse steak
- 1 Bunch of basil
- 1 Garlic clove
- 1 Onion (or shallot)
- 1 Eggplant
- 340g Heirloom tomatoes
- 30ml Sherry vinegar
- 5g Green peppercorns
- 1 Ciabatta roll (or Parisian baguettine)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Barley, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Heavy pan (or mortar and pestle)
Total Fat
73 g
Saturated Fat
19 g
Sodium
740 mg
Total Carb
61 g
Sugars
18 g
Protein
84 g
Fibre
11 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Cut the eggplant lengthwise into 1-inch pieces. Medium-dice the tomatoes. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. Peel and thinly slice the onion into rounds. Mince the garlic. Pick the basil leaves off the stems. Halve the ciabatta lengthwise; drizzle with oil and season with S&P.
Grill the steak
Pat the steak* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board. Cover and let rest for at least 10 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the vegetables
Meanwhile, in a large bowl, combine the eggplant, onion, a drizzle of oil, all but a pinch of the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 3 to 5 min. per side, until the onion is charred and the eggplant has softened. Transfer to a cutting board. Once cool enough, medium-dice. Return to the bowl. Reserve the grill pan, if using.
Grill the ciabatta
Add the ciabatta to the BBQ (or to the reserved grill pan heated on medium) and grill, 2 to 3 min. per side, until nicely toasted. Transfer to a cutting board. Once cool enough, small-dice.
Make the vinaigrette
Heat a medium, dry pan on medium. Add the peppercorns and toast, stirring occasionally, 2 to 3 min., until fragrant. Transfer to a small bowl. In the same pan, heat a generous drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Off the heat, add the vinegar, peppercorns (start with ½), 4 tbsp oil (double for 4 portions), the remaining spices and S&P; stir well.
Make the panzanella & serve
To the bowl of vegetables, add the ciabatta, tomatoes, basil (tear before adding) and vinaigrette; toss well. Divide the steak and panzanella between your plates. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
