GRASS-FED BEEF PORTERHOUSE WITH MUSHROOMS, ASPARAGUS & PADRON PEPPERS

Sometimes I really feel like eating a good steak, but unfortunately lately we haven't found any that has been good. I decided to try this new grass-fed porterhouse, and was looking for some vegetables to have on the side. At the supermarket there were all these mushrooms on special. A friend had also given us some Padron peppers, which we love, and had been in the fridge for a while and needed to be eaten. So, I added some grilled asparagus and the sweet potatoes from the cupboard that needed to get used. The whole recipe was put together in about 30 minutes. Unfortunately, when I served it, I forgot to add the sweet potatoes!! I just realized it after we already had the meal! 😅😅

INGREDIENTS

2 grass-fed porterhouse steaks
300g portobello mushrooms
200g oyster mushrooms
350g padron peppers
2 bunch asparagus
1/2 purple sweet potato
1/2 orange sweet potato
1/2 bunch Italian parsley, chopped
3 garlic cloves, crushed
3 Tbsp dry sherry
olive oil
sea salt flakes and freshly ground black pepper

METHOD:
Prepare all vegetables.
Slice the portobello mushrooms.

Trim the end of the asparagus. Put the on a tray under the grill with a bit of salt and drizzle with oil.

Peel the sweet potatoes and put the in a bowl with some salt and drizzle with a bit of oil. Mix well.

To prepare the steaks, season with salt and pepper.

Preheat the Air fryer to 180°C for 10 minutes.
Turn the grill on.
Put some olive oil in a large frying pan. Add the portobello mushrooms and mix well. Let them cook until they have absorbed the water they release. Add the oyster mushrooms and cook until nice and lightly brown.

Add the chopped parsley and the crushed garlic to the mushrooms. Cook until the garlic is lightly brown and then add the sherry. Cook until the sherry has been absorbed. Turn off the heat.

Add the sweet potatoes to the Air fryer and cook for 10 minutes.

Put the asparagus under the grill. Cook for about 10 minutes or until they are nicely brown.
Check the sweet potatoes and shake well. Put them back into the fryer for about 5 minutes or until cooked.
In another large pan, add a bit of oil and the Padron peppers. Cook until the skin starts to blister. Add some sea salt flakes and turn off the heat.

Put the steaks in a small frypan and cook for about 4 minutes each side or more if you like it well done. Remove from the pan and let it rest for about 5 minutes.

I like to add some flavoured oil on top of the steaks. Usually it is a combination of garlic, truffle and chilli oils. Just a little drizzle.

To serve, cut the steaks into thick slices and served with the rest of the vegetables on the side.

I forgot to add the sweet potatoes!!

Serves 2

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