Steak with Fennel Orange Salad

INGREDIENTS:

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