Tales of fire: flame grilled steak with parmentier potatoes and charred greens

The best of both worlds – the porterhouse gives you a taste of tender filet and rich, flavoursome, loin. All flame-grilled to smoky, succulent, perfection.

  • Serves4
  • DifficultyMedium

For the parmentier potatoes

100g butter
1 kg potatoes
3 cloves of garlic, peeled and chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
A pinch of sea salt and freshly ground black pepper

For the steak

Approx. 900g 2” thick trimmed Porterhouse steak
1 tbsp vegetable oil
A pinch of sea salt and freshly ground black pepper

For the charred greens

200g tenderstem broccoli
200g fine green beans
2 cloves of garlic
50g butter

Tasting notes

The best of both worlds – the porterhouse gives you a taste of tender filet and rich, flavoursome, loin. All flame-grilled to smoky, succulent, perfection.

Method

For the potatoes

1. Place a large baking tray in the oven and preheat to 200oC (180oC for a fan assisted oven).

2. Peel and dice your potatoes into 1cm cubes. 

3. Melt your butter and stir in the parsley.

4. Warm your oil over a moderate heat in a large frying pan. Add the cubed potatoes and cook for 5 to 10 minutes. Remember to stir regularly to stop the potatoes browning or sticking to the pan.

5. Remove rosemary leaves from their stalks and chop finely. Transfer potatoes to baking tray and mix in the butter before seasoning and sprinkling on the rosemary. 

6. Roast for 30 mins. Shake halfway to prevent the potatoes from sticking.

For the steak

1. Let steak sit at room temperature for an hour before cooking to help it cook quickly and evenly. 

2. Oil the steak and season with salt. Don’t add the black pepper at this stage of the peppercorns will burn. 

3. Fire up the BBQ. Lay the steak away from you over a medium to high heat – ideally on a cast iron grid over hot coals. Cooking times will vary depending on thickness of steak and temperature of grill. Medium rare will take in the region of 4 minutes on either side.

*If you’re feeling adventurous you can cook your steak directly on the hot white coals. Prepare your steak the same way, then compact the white coals to decrease air flow, avoid flare-ups and cook the steak evenly. Cook for approx. 2.5 minutes on either side and rest for 5 minutes for a coal-charred crust and beautifully pink middle.*

4. Remove steak from the grill, season with freshly ground black pepper and wrap in thick foil. Leave your steak to rest for the same amount of time that you cooked it for.

5. When rested, cut the meat from the bone in 2 pieces, slice and sprinkle with salt.

For the charred greens

1. While your steak rests and potatoes finish cooking in the oven, put all of your greens, crushed garlic and butter onto a large skillet.

2. Place the skillet onto your BBQ and cook until the greens begin to soften and char. This should take around 10 minutes.

Serving suggestion

A dish that demands to be the centre of attention – carve that steak at the table to send your crowd wild.