Porterhouse steak nicoise salad

1. Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
2. Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
3. Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
4. Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
5. Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Switch to make
Beef porterhouse with salsa verde
Omit red wine vinegar, finely chop 1 tsp capers, 1 tbsp chives, tarragon and basil and 1 clove garlic and mix with 1 tsp dijon mustard, 1 tbsp white wine vinegar and a little olive oil. Add finely chopped anchovies and gherkins if you like. Serve salsa verde on top of grilled steak.

1. Vinaigrette, salad and eggs can be prepared ahead of time.
2. You can leave the anchovies out of the basting sauce if you prefer.
3. Try with scotch fillet or rump steak.