4 Poterhouse steaks
8 slices Edam cheese
250 g Brussel sprouts, remove stems, parboil 7 – 8 minutes
200 g match sticks carrots
150 g semi dried tomatoes, bought with herbs oil
2 medium packets of salad, washed and drain dry
4- 6 Tbsp balsamic vinegar glaze
1 Tbs Morrocan spice powder
Preheat oven 200 degree C.
Marinade steaks with salt, pepper, balsamic glaze and oil for 30 minutes. Cut the stems of Brussel sprouts, par boiled for 7 – 8 minutes in microwave; drained and set aside. Just before putting in oven on a baking tray; season with salt pepper, Moroccan powder and glaze a bit. Drizzle oil.
In another tray place steaks and cook for 23-28 minutes. Turn over after 13 minutes. Then place two slices Edam cheese on top of steak and cook further to your liking until cheese melted. I prefer medium done.
Plate salad at the bottom followed by match stick carrots, Brussel around it and steak in the center. Then place semi dried tomatoes on the side and drizzle some oil from tray and some semi dried herbs oil from the tomatoes. Serve with a glass of red full body wine.
Note: Oven vary and time. Also how you like your meat to be.