Porterhouse Steaks with Persimmon & Ginger Dressing
Persimmon & Ginger Dressing
2 tbsp gluten free soy sauce
1 tbsp black vinegar
1 tbsp rice wine vinegar
Flesh of 1 very ripe Sweet or 1⁄2 a ripe Original persimmon
1 tsp fish sauce
1 tbsp grated fresh ginger
1 stalk of coriander, finely chopped (leaves, stems and root)
1 chilli, finely chopped
Optional: 1 tsp brown sugar
4 beef porterhouse steaks
1 tbsp olive oil
1 tsp sesame oil
Salt and Pepper, to taste
2 bunches baby broccoli, halved lengthways
Diced fresh or dried persimmon, for garnish
Remove steaks from the refrigerator to allow them to come closer to room temperature for 30 minutes to 1 hour before cooking.
Make the dressing– Whisk all dressing ingredients together in a small bowl. Taste and add brown sugar if needed (you may not need the additional sweetness depending on the variety of persimmon used). Set aside.
Combine olive oil and sesame oil in a small bowl then coat steaks and season generously with salt and pepper. Heat a large frying pan or grill over high heat. Add steaks and cook for 3-4 mins each side for medium rare.
Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, add a drizzle of olive oil to the same pan and reduce heat to medium. Add the baby broccoli and cook, turning occasionally for 2-3 mins or until bright green and just tender.
Serve steaks with baby broccoli, persimmon and ginger dressing, and diced fresh or dried persimmon.
Recipe from Kate Guthrey (persimmon grower)