Porterhouse Steak Baguette Bites

Serves: 6

Ingredients

⅓ cup whole-egg mayonnaise
3 baby gherkins, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
2 teaspoons capers, rinsed, chopped
250g porterhouse steak, sliced
1 teaspoon olive oil
½ (150g) baguette bread
Dill sprigs, to serve

Method

1. Combine mayonnaise, gherkin, parsley and capers in a bowl. Set aside.
2. Season steak with salt and pepper. Drizzle with oil. Heat a large frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
3. Meanwhile, preheat grill on medium-high. Slice baguette into 24 rounds. Place, in a single layer, on a large baking tray. Grill for 2 minutes each side or until toasted. Cool slightly.
4. Place steak slices on baguette slices. Dollop with mayonnaise mixture. Top with dill. Season with pepper. Serve.

Tips

 Combine 1/3 cup whole-egg mayonnaise, 1 tablespoon horseradish and 1 tablespoon finely chopped chives in a bowl. Dollop on steak in step 4.

Before cooking, drizzle or spray both sides of steak with oil and rub to coat. This stops steak from sticking and ensures there is no excess oil to burn or smoke.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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