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. A porterhouse on the bone has a big juicy sirloin on one side, and a filet on the other side that is at least 1.25 inches (3.2cm) wide. If that filet is smaller than 1.25 inches, it is just a regular ol’ T-bone. Simple.”

“While it’s not a requirement to marinate your steak, most cuts of beef benefit from being marinated. The marinade adds flavour, and the acid in the lemon juice helps to tenderize the meat.” I am marinating my steaks with Worcester on top of the usual salt and black pepper to boost the flavour.

Here’s my combined steak and vegetables macaroni as a comfort, delicious and hearty dinner. I didn’t need any sauce for my steak as macaroni do have red wine sauce. Let’s cook!!!!

Ingredients

4 Porterhouse steak fillets
1 Bunch kale, washed, leaves cut into bite size
2-3 Medium carrots, cut into bite size
2-3 Stalks of celery, cut into bite size
2 Medium size tomatoes, cut into wedges
1 Pkt of macaroni
Water for cooking macaroni
oil
4 Tbs Worcester sauce
2 Tbs minced garlic
1 c red wine
sea salt
salt
Black pepper

Method

Marinade fillets with sea salt set aside for 25 minutes. After 25 minutes marinated add black pepper, Worcester and salt. Let it marinade further 15 minutes again.

Preheat oven 180 Degree C. Transfer fillet to baking tray and bake for 15-25 minutes. In between 18-20 minutes, turn over fillets. Cooked to your liking. While fillets in oven; heat frying pan on medium high, add oil and garlic; cook until fragrant. Then add in kale cook for 5 minutes.

Meanwhile pour macaroni in to microwave safe bowl and add enough water and a pinch of salt; cook on high for 15-18 minutes until al dente. Remove from microwave and drain and set aside until needed.

Then add in carrot cook further 4-6 minutes. Next add celery cook for 4 minutes. Now add in tomatoes and red wine. Toss vegetables around to coat in wine. Now add in the macaroni and mix well to coat in wine and vegetables for 2 minutes.

Remove from saucepan scooped equal portions for 4 plates. Cover with foil to keep warm. Once fillets done, rested 5-7 minutes, transfer to prepared warm cooked vegetables macaroni plates and serve with red wine. Enjoy!!!

https://helenscchin.com/2016/11/03/porterhouse-with-vegetables-macaroni/

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