Wagyu Porterhouse with Roast Brussel Sprouts and Gremolata

 

 

Serves: 4 
Preparation/cooking time: 20 mins 

Ingredients:  

4 Wagyu porterhouse steaks 

1 tbsp Olive oil 

Salt and freshly ground pepper 


Brussels sprouts 

400g Brussels sprouts, trimmed and cut in half 

4 tbsp Olive oil 

Salt and freshly ground pepper 

 

Gremolata 

1b Flat leaf parsley, picked 

2 cloves Garlic, peeled 

1 Lemon zest and juice 

Pinch Chilli flakes (add more or less depending on how spicy you like it) 

1 tsp Salt 

125 ml Extra virgin olive oil 

Method:  

  1. Preheat oven to 180 C. 
  2. Place brussels sprouts onto a baking tray lined with paper, drizzle with olive oil and season with salt and pepper. 
  3. Place sprouts into the oven, turning occasionally until caramelised and cooked. 
  4. Place all gremolata ingredients into a food processor and pulse to a semi course texture, check seasoning, adjust if necessary, set aside. 
  5. Rub the steaks with olive oil and season with salt and pepper then place onto a barbecue, grill pan or frying pan and cook to your liking. 
  6. Place steaks onto plates, serve with gremolata and roasted brussels sprouts. 

 

Tips:

Brussels sprouts can be drizzled with a splash of aged balsamic vinegar before serving or you could garnish with toasted almonds and fried chopped chilli.