Silver Fern Farms Porterhouse Steak with Vege Mish Mash

silver fern farms steak

I was lucky enough to be able to trial a couple of different cuts of the Silver Fern Farms meat selection.  Hubby Bear had quite a bit of say in which cuts we chose (aka he chose them), but I must admit this was a good choice.  I still have the lamb loin fillets left to cook so stay posted to see how they turn out!!

I wanted to do something quite simple that would let the flavour of the meat come to the fore and I think this was a success, there was certainly nothing left on anybody’s plate at the end of the meal and in Baby Bear No. 1’s case that is pretty rare…  She would rather filch food off my plate than finish her own even though it’s exactly the same.  Nothing quite like the grass on the other side of the fence 😉


2 x porterhouse steaks, Hubby Bear can polish one of these off by himself, but Baby Bear No. 1 and I need to share as her tummy is still little and mine is currently being squashed mercilessly

½ head of broccoli, chopped into florets

1 Cup of sliced button mushrooms, white or brown

½ brown onion, finely sliced

½ red capsicum, roughly sliced

1 Tablespoon coconut aminos


Take the meat out of the fridge and let it come to room temperate (~10 minutes on the bench should do OK).

Combine the onions, mushrooms and aminos in a large saucepan over a medium heat and cook until softened, stirring occasionally.  Next add the broccoli and cook until just starting to soften.  While it’s still al dente and brilliantly green throw in the capsicum and stir to coat everything together.  Capsicum is wonderfully high in vitamin C so you don’t want to destroy that by too much cooking.  Take the pan off the heat and leave the lid off so it doesn’t keep cooking too much.

Heat a heavy based fry pan over a medium heat until hot then add in the steaks.  Leave to sear for ~4 minutes each side (and just leave them alone while they’re cooking, don’t poke them!!) for medium rare (I had to cook mine for a bit longer, poo to pregnancy dietary requirements) then leave to rest for ~10 minutes to let the fibres relax and the juices redistribute through the meat.  Then plate up and enjoy.  We did 🙂


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