Grilled Steak with Lirah Vincotto and Parmesan Salad

 

Heavily featuring our Lirah Vincotto this is a fabulous and easy dish to impress the guests at your next dinner party.

 

Ingredients

 

• 4 porterhouse beef steaks
• Salt & freshly ground black pepper, to taste

 

Marinade

 

• 2 cloves garlic, crushed
• 1 sprig fresh rosemary
• Rind of ½ lemon, finely zested
• 2 tablespoons olive oil
• 2 tablespoons Lirah Vincotto

 

Salad

 

• 4 cups rocket/baby spinach mix
• 100g shaved parmesan
• 30ml good quality olive oil
• 2 tablespoons Lirah Vincotto
• Fresh pomegranate seeds (optional)

 

Method

 

1. Combine marinade ingredients in a screw-top jar and shake well to combine.
2. Place steaks in a large flat dish, season well with salt and pepper then pour over Vincotto marinade. Allow to marinate, at room temperature, for 30 minutes. Alternatively, you can marinate in the fridge overnight to allow flavours to develop further.
3. Just prior to serving make the salad by combining rocket and baby spinach mix in a bowl with the shaved parmesan. Toss together carefully and season to taste. Whisk together Lirah Vincotto and olive oil then drizzle over the salad and gently toss.
4. Heat a char grill pan over medium to high heat and cook steak to your liking, approximately 10 – 12 minutes for medium.
5. Serve immediately drizzled with pan juices and the Rocket Parmesan salad on the side. Drizzle with a little extra Lirah Vincotto and garnish with pomegranate seeds, if using.