Porterhouse steak nicoise salad

Porterhouse steak nicoise salad

Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 porterhouse steaks, fat trimmed
  • Basting sauce:
  • 1 tsp Dijon mustard
  • 2 cloves garlic, crushed
  • 200 g green beans, trimmed
  • 200 g punnet grape tomatoes, halved lengthways
  • 4 eggs
  • 1 Lebanese cucumber, halved and sliced
  • 1 baby cos lettuce, washed and spun dry
  • Herb vinaigrette:
  • 1 tbsp each red and white wine vinegar
  • 1 tbsp chives, finely chopped, plus extra to serve


Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Essential Tips

  • 1. Vinaigrette, salad and eggs can be prepared ahead of time.
  • 2. You can leave the anchovies out of the basting sauce if you prefer.
  • 3. Try with scotch fillet or rump steak.


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Porterhouse steak nicoise salad

Porterhouse steak nicoise salad
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From The Community

Clasina Riesewyk
Mar 30, 2017 #

Enjoyed this meal, I always had trouble to cook eggs in a saucepan (usually use an egg cooker) tonight the eggs and the steak was done to perfection. As a bonus it did not take long to put together. Will make this again, Thanks

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