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:
- Preheat oven to 180 C.
- Place brussels sprouts onto a baking tray lined with paper, drizzle with olive oil and season with salt and pepper.
- Place sprouts into the oven, turning occasionally until caramelised and cooked.
- Place all gremolata ingredients into a food processor and pulse to a semi course texture, check seasoning, adjust if necessary, set aside.
- 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.
- 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.
Ingredients for Wagyu Porterhouse with Roast Brussel Sprouts and Gremolata
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Special
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Chef's Choice Himalayan Pink Rock Salt Grinder 200g
Not available on click & collect.$5.99 ea $3.00 / 100g -
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Chef's Choice Organic Whole Black Pepper Grinder 100g
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Pukara Premium Australian Extra Virgin Olive Oil 250ml
Not available on click & collect.$17.99 ea $7.20 / 100mL