4 Porterhouse steaks
1 punnet cherries tomatoes
4 medium size figs, cut into half
1 bunch of asparagus, cut into bite size
1 small broccoli, florettes
1/8 Tsp cinnamon powder
Himalaya Pink salt
6 cherries, cut into half
4 figs, cut into half
Sea salt and black pepper
30 – 40 ml vegetables stock
1-2 Tsp cayenne powder
1 Tsp ginger powder
1 Tbs Treacle
3 Tbs bourbon whiskey to make margarita
1 Tbs ouzo
2 Tsp cayenne powder
3 dashes of black pepper
Use the remaining dressing ingredients
Preheat oven to 180 deg C. Marinade steaks with salt, pepper and oil for 45 minutes. Place cherries together with steaks in a large baking tray. Roast steaks for 12 -14 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. While steak and cherries in oven, place asparagus and broccoli in microwave safe bowl and boil for 14 minutes.
Dressing: Blend all the ingredients to light sauce paste.
Plating: place cooked 2 or 3 broccoli pieces and 4 cherries on one side at the top of the plate with asparagus and figs then steak next to vegetables. Drizzle remaining oil from the tray on to steaks.Spoon a spoon or two of the cherries and figs dressing over the steaks.
To make margarita: Use the remaining of the dressing; add bourbon, ouzo, more cayenne, and black pepper. Stir to mix well. Put over hob to bring it to simmer a bit about 2-4 minutes and cool down then pour into tall glass.