Moroccan Steak with Chargrilled Red Pepper Salad

Ingredients

• 4 x porterhouse steaks, approximately 200g each and 2cm thick
• 1 jar Beerenberg Slow Cooker Moroccan Lamb
• 2 tablespoons olive oil
• 1 tablespoon fresh orange juice
• ½ tablespoon white wine vinegar
• large handful rocket
• 200g jar chargrilled red peppers, sliced
• 1 carrot, grated
• ½ red onion, thinly sliced
• ½ bunch parsley, leaves roughly chopped

Method:

Place the porterhouse steaks on a large plate and top with the jar of Beerenberg Slow Cooker Moroccan Lamb. Rub the marinade into the steaks and allow to sit for 30 minutes.

Heat a large griddle pan or frypan over high heat. Add the steaks and cook for 3 minutes. Turn the steaks and cook for another 3 minutes. Divide the steaks among four serving plates and cover with aluminium foil to rest.

In a large bowl mix the olive oil, orange juice and white wine vinegar. Add the rocket, red peppers, carrot, red onion and parsley. Toss to combine before dividing among the serving plates.