Punjabi Porterhouse Steak over Cornmeal
- Anise seed8 g27 kcal
- Chervil1 bunch7 kcal
- Cornmeal216 g721 kcal
- Daikon radish2 piece126 kcal
- Gochugaru (Korean chili flakes)7 g22 kcal
- Green olives213 g309 kcal
- Monterey Jack cheese52 g194 kcal
- Mustard295 ml177 kcal
- Olive oil44 ml389 kcal
- Porterhouse steak253 g625 kcal
- Salt7 g0 kcal
- Sorrel1 bunch23 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Punjabi-inspired comfort food: tender porterhouse steak paired with daikon radish and green olives and cornmeal, finished with chervil and sorrel and a hit of anise seed and gochugaru (Korean chili flakes). 1. Pat the porterhouse steak dry and season with salt, anise seed and gochugaru (Korean chili flakes). 2. Heat olive oil in a heavy pan and grill the porterhouse steak until it develops a deep golden crust, about 12 minutes. 3. Add daikon radish and green olives to the pan and cook until just tender, stirring in chervil and sorrel for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of monterey Jack cheese before serving hot.