Recipe of
the Week
Grilled Steak, Capers
and Cabbage
PROUD PARTNER
Want to know the secret to making a Master Chef-quality steak? We’ve got you covered!
Here we give steak a new spin by basting it with butter and capers, served with juicy wedges
of grilled green cabbage. Serve with boiled new potatoes for an impressively quick dinner.
Prep time: 5 mins
Cooking time: 20 mins
Serves:
4
Ingredients
4 beef Porterhouse fillets,
room temperature
80g butter
2 Tbsp capers
¼ green cabbage, trimmed
and cut into 4 wedges
A few sprigs of fresh herbs
(we use thyme)
Tip ingredients
6 garlic cloves, whole unpeeled
2 anchovies, finely diced
120g butter, softened
Skill level:
Easy as
GF
Method
1. Place a large non-stick frying pan or grill pan over medium-high
heat with a drizzle of olive oil. Pat the steaks dry with
a paper towel and season with salt and pepper.
2. Sear the steaks in the heated pan for a minute on each side.
Next, add half of the butter, capers and herbs and allow the
butter to melt.
3. G
rill the steak for an additional 3-4 minutes in total for
medium-rare (or cook to your liking), turning frequently, whilst
spooning the butter over the steak to baste.
Remove the steak from the pan and cover with foil to rest.
4. R
eturn the same pan back to medium heat and add the
other half of the butter. Once the butter has melted, add
the cabbage wedges and cook for 4-5 minutes on each
side; covering with a lid between turns until softened and
slightly browned.
5. S erve the grilled steak with the cabbage and spoon over
the remaining juices and capers from the pan. For extra flavour,
check out the tip below.
Master Chef-inspired Tip
• Bring new depths to this dish with anchovy and roasted garlic butter compound. Wrap 6 garlic cloves
with the skin on and a drizzle of olive oil in foil and roast at 180°C for 20 minutes or until soft and
caramelised. Leave to cool, then squeeze the garlic from the skins into a small bowl and combine with
2 finely diced anchovies and 120g softened unsalted butter. Whip until smooth and spoon into a log
shape on a piece of baking paper then wrap tightly and refrigerate until firm. Use it for cooking the
steak and cabbage and save a piece to serve on top of each steak.
Find the recipe card and ingredients at our instore Recipe of the Week hub
Fresh Quality
Mark Beef
Porterhouse Steak
Product of New Zealand
25
99
kg
Oakley's
Golden
Gourmet Potatoes 1-1.5kg
Prepack, Product of New Zealand
5
99
ea
Pams Capers
90g
2
19
ea
Green
Cabbage
Product of
New Zealand
Lorea Anchovies
339
ea
50g
339
ea