Porterhouse Steak with Marinated Chinese Cabbage
Porterhouse Steak with Marinated Chinese Cabbage
©Constantin Fischer
Porterhouse Steak with Marinated Chinese Cabbage
©Constantin Fischer
For the Porterhouse:
Ingredients (Serves 4)
1,5
kg
Porterhouse dry aged steak
salt
pepper
sesame oil
For the Chinese cabbage:
Ingredients (Serves 4)
1/2
Chinese cabbage
white wine vinegar
0,5
tablespoon
paprika
1
tablespoon
sugar
salt
olive oil
For the springrolls:
Ingredients (Serves 4)
8
sheet
rice paper for springrolls
1
bunch
chard
125
g
mushrooms
4
piece
dried mango
1
chili
ginger
basil, small
soy sauce
salt
olive oil
For the dip:
Ingredients (Serves 4)
250
g
Greek yogurt
salt
1
tablespoon
curry powder
- Preheat oven to 90 °C. Add a dash of sesame oil in a pan, wait until hot then sear the Porterhouse steak on both sides. Then place steak in an oven dish and put it in the oven for 90 minutes.
- Cut the Chinese cabbage into strips and place in a bowl. Add vinegar, paprika sugar, salt and olive oil and mix well. Leave to marinate.
- Cut the mushrooms into small cubes and place in a bowl. Wash the chard, dab dry. Cut the green from the chard into fine strips and dice the stalks finely.
- Dice the mango, finely chop the ginger, cut the chilli into thin strips and add everything to the mushrooms in the bowl.
- Preheat a pan and sauté the vegetables, deglaze with some soy sauce. Set aside, add salt and olive oil.
- Soak the rice paper sheets in warm water until soft enough to be shaped. Then remove from the water, drain and spread out on the work surface.
- Place the filling made from mango and cabbage on top, sprinkle with fresh basil. Folding the sides in first then roll.
- For the dip, mix the yoghurt with the curry and salt in a bowl until well blended. Serve with the thinly sliced steak.
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