Porterhouse steak, roasted pumpkin, cherries tomatoes and salads

Porterhouse steak, roasted pumpkin, cherries tomatoes and salads.jpg

Found steak on sale, bought it with salad and cherry tomatoes. As I was walking toward the cashier, my eyes caught the pumpkin can’t resist so I bought it too. Google: “Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.”

“Porterhouse steak can be served whole or sliced, depending on how you want to divide it up. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions. The porterhouse gives you a taste of both the filet and the loin, with the less flavourful filet racking up points for tenderness and the strip steak scoring with its beefy flavour. When you start with a high-quality cut, this steak needs little in the way of adornment.”

I know it doesn’t look presentable but I am glad to be able to put it on the table for my family. My dinner is simple, spicy, colourful and delicious. Let’s cook!!!!


4 Porterhouse steaks
1 punnet cherry tomatoes
1 medium size butternut pumpkin, cut into bite size and removed skins and pips
1 family size mix salad
2-4 Tsp cayenne pepper
black pepper
Olive oil


6 Tbs olive oil
3 Tbs balsamic vinegar
sea salt and white pepper


Preheat oven 200 degrees C. Place cut pumpkin pieces in microwave safe dish, microwave 20 minutes. Drain and set aside for later. Marinade steaks with salt, black pepper and oil for 30 minutes. Set aside.

Wash salads and divide equal portion among 4 plates. Mix the dressing ingredients and pour over the salads equally. Season pumpkin with salt, pepper, oil and cayenne. Roast the pumpkin in separate tray for 30 -40 minutes. Halfway through, turn the pumpkin to roast the other side.

Reduce temperature to 180 degrees C. Place cherries together with steaks in another tray. Roast steaks and cherries for 10 minutes on one side, then turn to the other side and roast further 8-15 minutes for well done or up to your liking. Check the steak for springy. Once done, remove and cover with foil keep warm for about 5 minutes. Set aside. Check the pumpkin are crispy and tender.

Plating: place cooked 2 or 3 pumpkin pieces and 3 cherries on one side at the top of the plate with salads then steak on top of the salads. Drizzle remaining oil from the tray on to steaks.