2 tsp ground fennel
2 tsp ground coriander
2 tsp sea salt flakes
¼ tsp ground white pepper
6 thick beef porterhouse steaks (1.5 kg), trimmed
3 bunches asparagus, trimmed
180 g bunch watercress (3 cups picked leaves)
⅓ cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp seeded mustard
1 eschalot, finely chopped
2 tsp honey
Salt and pepper, to taste
- To make dressing, combine all ingredients in a small jug. Mix well.
- Combine fennel, coriander and salt and pepper in a small bowl. Reserve 1 tsp fennel mixture. Sprinkle remaining over both sides of steaks, pressing on firmly.
- Heat a lightly oiled barbecue grill plate over a medium to high heat. Add steaks. Cook for about 5 to 7 minutes on one side, or until first signs of moisture appear. Turn once only. Cook a further 5 to 7 minutes, or until cooked to your liking. Test steaks for degree of doneness with back of tongs – rare is soft, medium feels springy and well done is very firm.
- Remove steaks. Rest, loosely covered with foil, for 3 to 4 minutes. Thickly slice.
- Meanwhile, arrange asparagus in a single layer, on same heated, lightly oiled barbecue grill plate. Sprinkle with reserved fennel mixture. Cook, turning, for about 3 to 5 minutes, or until lightly charred. Remove.
- Place asparagus on a serving plate. Top with steak and watercress. Drizzle with dressing.