Grilled Porterhouse with Mushroom Crust

Serves: 4 | Preparation Time: 10 mins | Cooking Time: 40 minutes

Ingredients:

4 (200g) Tasman yearling porterhouse steaks

2 tablespoons extra virgin olive oil

1 small brown onion, thinly sliced

1 garlic clove, crushed

150g button mushrooms, thinly sliced

1 cup fresh white breadcrumbs

700g chat potatoes

mixed salad greens, to serve

Method:

Preheat oven to 180 celsius. Pierce each potato 4 times with a fork. Place potatoes on the outside edge of a microwave turntable. Microwave on high for 10 minutes or until tender. Set aside to cool. Place potatoes in a greased roasting pan. Drizzle with oil. Sprinkle with salt. Roast for 30 minutes or until crisp and golden.
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook steaks, in batches, for 2-3 minutes each side or until browned. Remove to a baking tray.
Add onion to pan. Cook, stirring for 5 minutes or until tender. Add garlic and mushrooms. Cook, stirring for 3 to 4 minutes or until mushrooms are slightly browned. Remove to a food processor. Add breadcrumbs. Process until combined.
Spread mushroom mixture over steaks. Bake for 10 minutes for medium or until cooked to your liking. Serve steaks with potatoes and salad.