Porterhouse Steak with Birch & Waite Japanese Style Dressing

Serves: 1
Prep time: 20 minutes

Mixed Cracked Peppercorns1/2 tbsp
Sea Salt Flakes1 tsp
Head Washed Baby Cos Lettuce, Cut Into Quarters1/2
Light Olive Oil1 tbsp
Good Quality Beef Sirloin Steak220-250 g
Grated Parmigiano Reggiano Cheese, To Serve
Caesar Dressing50 mL
Japanese Style Dressing50 mL


  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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