4 Porterhouse steaks
1 bunch garlic sticks, cut into bite size
2 medium size potatoes, cut into halves
2 medium size carrots, cut into bite sizes
2 medium size eggplants, cut into bite size
1 punnet mushrooms, cut into quarter
2 Tsp minced garlic
1/4 Tsp ginger powder
pink Himalaya salt
Pound salt, rosemary, pepper, paprika and oil; pour into zip bag and add the steaks, marinade 1 hour. Preheat oven 180 degree C.
Par boil the potatoes and carrots in microwave for 12 -14 minutes. Remove the potatoes, drain and pat dry with paper towel. Place potatoes, eggplants and mushrooms in a large bowl; season with Himalaya salt, pepper, and oil. Then place in a tray and roast until cooked through about 15 minutes.
Place the steaks in another tray and roast for 15 minutes turn after 8 minutes or cook to your liking. This time my porterhouse is medium rare. Stand for 5 minutes, cover with foil to keep warm before plating.
Meanwhile stir fry garlic sticks with garlic and ginger for about 7 – 10 minutes until tender and cooked. Plate the vegetables on top and then the steak. Drizzle the oil from the tray. Serve with red wine.