Serves 4

Ingredients

Puree

  • 2 large (500g) parsnips, roughly chopped
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 teaspoon wholegrain mustard

Salad

  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1 large fennel bulb, thinly sliced
  • 100g rocket
  • 2 spring onions, thinly sliced
  • 3 oranges, skin removed and cut into segments

400g (about 4 small) lean porterhouse steaks, visible fat trimmed

1 tablespoon olive oil

Salt and pepper, to taste

 

Method

Place parsnip and garlic in a medium saucepan and cover with plenty of water. Cover with lid and bring to the boil, then reduce to a simmer. Cook, about 10-15 minutes until parsnip is soft. Drain water then place in a food processor with olive oil and mustard. Blend until smooth and creamy then cover to keep warm.

Meanwhile, place olive oil, white wine vinegar and mustard in a small jar, shake to combine. Toss with remaining salad ingredients in a large bowl.

Heat a griddle pan or BBQ to medium-high. Brush steaks with olive oil, season with salt and pepper. Cook steak for about 3-5 minutes each side or until cooked to your liking.

Serve steak on a plate with parsnip puree and salad.

Download the recipe here: Fennel & Orange Salad with Lean Steak & Parsnip Puree