Porterhouse steak with salads and vegetables in chocolate sauce

Porterhouse steak,salads vegs in chocolate sauce

Figs is abundant in my garden. So, I best make use of it. This time I am adventurous, learning to make chocolate sauce that I have seen on Google post a while back. Very keen to try it out. Also, I watch the movie Chocolat and was inspired to try on porterhouse steaks.

Got to try as the Mayan have cocoa and make a lot of things with it. I believe if you don’t try you will never know what you are missing out. Let’s be courageous, combine chocolate and steak. This is my trial and error as well as experiment. Everyone have different taste bud.

Chocolate and steak make an unusual but perfect match, with the sweet figs, cherries tomatoes, asparagus, and potatoes. It’s delicious as well as colourful comfort meal. Along with salad on the side. Let’s cook and enjoy a different savoury meal.

Ingredients

To make chocolate sauce

125 g dark chocolate
1/4 c water + 3 Tbs extra if chocolate is too thick
40 g butter

To marinade steaks

4 Porterhouse steaks
olive oil
salt and pepper
2 Tbs chocolate sauce

To make Potatoes

4 baby potatoes, wash
water
A pinch of salt

To make figs, asparagus, and cherries tomatoes

4 green figs, stem removed and cut into half
4 bunches of asparagus, stems removed, wash, cut diagonally and blanched in the potatoes hot boiled waters
120 g cherries tomatoes
oil, drizzles on top

Method

Do the chocolate sauce in advance

In a saucepan on low heat combine chocolate, water, and heat until chocolate melts, stirring throughout so that its smooth. Cook for about 2 minutes. Add butter, remove from heat, and stir until butter is incorporated and sauce is thick and smooth. Set aside keep warm until ready to use.

Preheat oven 190 degrees C. In a bowl add potatoes, water, and salt boiled in microwaves for 12-15 minutes. Marinade steaks with oil, salt, pepper, and chocolate sauce and refrigerate for 30 minutes.

Place cut figs, cherries tomatoes and asparagus on a baking tray, and drizzles oil. Then put the parboiled potatoes together. Bake for about 35-50 minutes until figs, asparagus, cherries, and potatoes are tender. Grill steaks on a hot griddle pan for 6-8 minutes one side and grill a further 4-6 minutes (straight out of fridge); room temperature about 5-7 minutes and to your liking.

Place the steak with the potatoes, cherries, asparagus, and halves figs on the plate. Then spoon a small ladle of remaining chocolate sauce over the steaks. Drizzle some steak juice onto the figs. Enjoy!!!!

https://helenscchin.com/2015/03/16/porterhouse-steak-with-salads-and-vegetables-in-chocolate-sauce/

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