Recipe Tip: Porterhouse Steak with Marinated Chinese Cabbage - Falstaff

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Dry-aged steak cooked to perfection with marinated Chinese cabbage and vegetable springrolls.

Ingredients

• 1.5 kg Porterhouse dry aged steak
• salt
• pepper
• sesame oil
• 0.5 Chinese cabbage
• white wine vinegar
• 0.5 tablespoon paprika
• 1 tablespoon sugar
• salt
• olive oil
• 8 sheet(s) rice paper for springrolls
• 1 bunch(es) chard
• 125 g mushrooms
• 4 piece dried mango
• 1 chili
• ginger
• basil, small
• soy sauce
• salt
• olive oil
• 250 g Greek yogurt
• salt
• 1 tablespoon curry powder

Steps

1. Preheat oven to 90 °C. Add a dash of sesame oil in a pan, wait until hot then sear the Porterhouse steak on both sides. Then place steak in an oven dish and put it in the oven for 90 minutes.
2. Cut the Chinese cabbage into strips and place in a bowl. Add vinegar, paprika sugar, salt and olive oil and mix well. Leave to marinate.
3. Cut the mushrooms into small cubes and place in a bowl. Wash the chard, dab dry. Cut the green from the chard into fine strips and dice the stalks finely.
4. Dice the mango, finely chop the ginger, cut the chilli into thin strips and add everything to the mushrooms in the bowl.
5. Preheat a pan and sauté the vegetables, deglaze with some soy sauce. Set aside, add salt and olive oil.
6. Soak the rice paper sheets in warm water until soft enough to be shaped. Then remove from the water, drain and spread out on the work surface.
7. Place the filling made from mango and cabbage on top, sprinkle with fresh basil. Folding the sides in first then roll.
8. For the dip, mix the yoghurt with the curry and salt in a bowl until well blended. Serve with the thinly sliced steak.
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