Iron Charred Harvey Beef Porterhouse Steak w/ Charred Corn, Blistered Cherry Vine Tomatoes, Balsamic Glazed Mushrooms, Pink Peppercorns & Oven Baked Rosemary Fries


  • 2 x Harvey Beef Porterhouse Steaks
  • 1 x fresh corn cob, cut in half
  • 12 x vine ripened cherry tomatoes
  • 150g button mushrooms, cut in half
  • 2 tbsp balsamic vinegar
  • 1 tsp Murray River pink salt
  • 1 tsp pink peppercorns, crushed
  • 2 medium Royal Blue Potatoes, cut in to 1 cm thick chips
  • 2 sprigs rosemary, 1 chopped and 1 whole for garnish
  • Sea salt to season & olive oil


  1. Preheat oven to 190c, toss potatoes in 1 tbsp of olive oil & chopped rosemary and bake for 15 minutes until golden.
  2. Preheat cast iron grill or barbeque grill plate until very hot, season steaks with salt and pepper, and rub with olive oil. Cook for 3 minutes each side for medium rare or until your liking, then remove to a plate to rest for 3 mins.
  3. Season corn cob, toss with oil and char on grill for 4 minutes each side till a dark golden colour is achieved.
  4. Season mushrooms, toss with oil and char for 1 minute on each side, then remove to a bowl and glaze with balsamic vinegar.
  5. Toss cherry tomatoes in olive oil and bake in 190c oven for 6 minutes until blistered.
  6. To serve, carve steak and layer, sprinkle with pink salt & peppercorns and garnish with rosemary.


Stores Directions