Found steak on sale, bought it with salad and cherry tomatoes. As I was walking toward the cashier, my eyes caught the sweet capsicums; 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 have a proper meal. My dinner is simple, colourful and delicious. Let’s cook!!!!

Ingredients

1 porterhouse steak, about 200 g
1 Tbs olive oil, rub over the steak
1 Tsp dried oregano, drizzle over both side
A few drops of Balsamic Vinegar Glaze, rub all over the steak
6 cherry tomatoes
3 sweet yellow capsicums
1 sweet red capsicum
mixed salad, washed, and drained
sea salt
black pepper

Method

Put the steak in the shallow baking tray, then rub both side of steak with oil, and balsamic glaze, then sprinkle with oregano, salt and pepper.

Cover with cling wrap, place in the fridge for 1 hour. Preheat oven 180degree C; 25 minutes before 1 hour time out. Remove the cling wrap, reserved the marinade in a jar; then place it in oven with seasoned in salt pepper and drizzle oil onto cherry tomatoes and sweet capsicums.

Baked for about 10-14 minutes or to your liking. Halfway turn steak, cherry tomatoes and sweet capsicums. Once cooked, off the oven and let it rest for 5 minutes with oven door open little bit by placing a wooden spoon.

Warm up the remaining marinade in microwave. Meantime, place salad on plate. Then top with steak. Garnish with cherry tomatoes and sweet capsicum around it. Drizzle the marinade over it and serve with Shiraz red wine or any of your choice.

https://helenscchin.com/2021/01/13/beef-sweet-capsicum-cherry-tomatoes-roasted-on-salad/

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