Porterhouse Steak with Japanese Style Dressing

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PREP TIME: 20 minutes

mixed cracked peppercorns 1/2 tbsp

sea salt flakes 1 tsp

head washed baby cos lettuce, cut into quarters 1/2

light olive oil 1 tbsp

good quality beef sirloin steak 220-250 g

grated Parmigiano Reggiano cheese, to serve


  1. Bring steak to room temperature for 10 minutes and then season with mixed peppercorns and sea salt.
  2. Pre-heat a dry pan on high. Lightly oil the sirloin steak. Add the steak to the pan and cook, to medium-rare (or to your liking). Transfer to a plate to rest for 3 minutes and keep warm.
  3. Arrange the baby cos lettuce on a plate. Slice the beef and arrange next to the baby cos. Drizzle Birch & Waite Caesar Dressing over baby cos and drizzle 25mL of the Birch & Waite Japanese Style Dressing over the steak. Serve remainder of Birch & Waite Japanese Style Dressing in a sauce dish for dipping.
  4. Sprinkle salad with grated Parmigiano Reggiano cheese.

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