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: 1 Romaine lettuce (approx. 150 g); 1 Cucumber; 4 ripe tomatoes; 100 g small 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
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Romaine lettuce (approx. 150 g)
1 Cucumber
4 ripe tomatoes
100 g small 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 and cut into strips. Wash the cucumber. Wash and clean the tomatoes. Cut tomatoes and cucumber into pieces. Stone olives and cut them into smaller pieces.
2
Cut open the chilli pepper and remove the seeds. Chop the pod finely. Wash basil, dab dry and remove coarse stalks. Cut the leaves into strips. Peel red onions, cut into eighths and slice crosswise.
3
Put everything in a bowl. Mix vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil. Fold the vinaigrette into the salad and let it soak through. 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 as well. 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.