Porterhouse steak with onion rings and salad

Name: Porterhouse steak with onion rings and salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Romaine lettuce; 100 g Cucumber; 3 ripe tomatoes; 125 g black olives with stone; 1 red chilli pepper; 1 collar Basil; 2 red onions; 6 TABLESPOONS Olive oil; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Branches of rosemary; 2 Porterhouse steaks (approx. 550 g each); 3 Onions; 1 TABLESPOON Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Romaine lettuce
100 g Cucumber
3 ripe tomatoes
125 g black olives with stone
1 red chilli pepper
1 collar Basil
2 red onions
6 TABLESPOONS Olive oil
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Branches of rosemary
2 Porterhouse steaks (approx. 550 g each)
3 Onions
1 TABLESPOON Flour
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and drain the salad. Wash the cucumber. Wash and clean the tomatoes. Cut tomatoes and cucumber into pieces. Stone the olives. Cut open chilli pepper and remove seeds.
2
Wash the basil, dab dry and remove coarse stalks. Peel red onions and cut them into pieces. Spread lettuce, chilli, olives, basil, onions, cucumber and tomatoes on a large board and chop roughly with a large knife.
3
Mix several times. Sprinkle the salad with 4 tablespoons of oil and vinegar, mix again on the board and place in a bowl. Season to taste with salt, pepper and sugar. Wash the rosemary and dab dry.
4
Set some tips aside. Pluck the remaining needles from the branches and chop roughly. Wash the meat and dab dry. Heat 1 tablespoon of oil in a coated pan. Fry a steak on one side for about 1 minute over high heat until brown.
5
Sprinkle the meat with half of the chopped rosemary and turn. Add the rosemary tips to the pan and fry for 1 minute. Season meat with salt and pepper. Remove the steaks and rosemary tips.
6
Put the meat on a baking tray. 2. fry the steak with the rest of the rosemary in the same way. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 12-15 minutes, depending on the thickness.
7
Peel onions and cut them into rings. Fry the meat again with 1 tablespoon of oil. Turn the onion rings briefly in the flour, tap them off and fry them in the pan for 3-4 minutes until crispy. Remove the meat, wrap in aluminium foil and leave to rest in a warm place for approx. 5 minutes.
8
In the meantime arrange the salad in small bowls. Remove the onion rings and let them drip off. Arrange meat and onion rings, garnish with fried rosemary tips. Add the salad.