BBQ porterhouse steak with BBQ vegetable salad and tomato chutney

Preparation Time 10 minutes

Cooking Time 15 minutes

Serves 4

Ingredients:

4 thick cut porterhouse steaks
1 tblsp oil
Salt and pepper to season

BBQ Vegetables:
1 red capsicum
1 yellow capsicum
2 small zucchini, shaved
1 small eggplant, sliced thinly
1 tblsp olive oil
Rosemary leaves to garnish

To serve:
Tomato chutney
Crusty fresh bread

Cooking Instructions:

1. Trim pork steaks and rub with oil.  Season with salt and pepper on both sides.

2. Slice the capsicum into large wedges. Toss the prepared vegetables in a large bowl with oil and rosemary leaves.

3. Pre-heat griddle pan or BBQ over a medium heat.

4. BBQ pork steaks for 4 - 5 minutes on each side or until steaks are cooked to your liking, place pork steaks in a warm place and rest whilst the vegetables are cooking.

5. Place the vegetables on the griddle plate or BBQ and cook 1 - 2 minutes on each side.

6. Serve pork steak with BBQ vegetables and tomato chutney.

Note: choose whichever vegetables are in season.

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