Texas Beef Porterhouse Sandwich

By MiNDFOOD
Texas Beef Porterhouse Sandwich
Preparation Time
15min
Cooking Time
10min
Serves
4-4
Difficulty
Easy
Rating
Click stars to rate

Ingredients

Texas Rub

  • 2 tbsp smoky paprika
  • 2 tbsp brown sugar
  • 1½ tbsp chilli powder
  • 1½ tbsp sea salt
  • 1 tbsp black pepper
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder

Burger

  • 1 pack Silver Fern Farms Beef Porterhouse Steaks
  • 3 tbsp Texas rub
  • 2 tbsp olive oil
  • 2 red onions, cut into thick slices
  • 4 brioche or hamburger buns, lightly toasted
  • 8 baby cos leaves, torn
  • 1 large vine-ripened tomato, sliced
  • Tomato relish, to serve
  • Chunky fries or wedges, to serve

Sticky Glaze

  • 2 tbsp smoky barbecue sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp malt vinegar
  • 2 tsp honey

 

Method

To make Texas rub, place spices in a large jar and shake to combine. Remove beef from packaging and set aside to bloom for 10 minutes before cooking. Sprinkle Texas rub over Silver Fern Farms Beef Porterhouse Steaks. Stand a little bit for the flavours to develop.

Heat a large frying pan over medium heat, add 1 tablespoon of the oil and cook onion for 3 minutes each side or until golden brown (try to keep onion rings in whole pieces). Remove from heat. Set aside and keep warm.

Heat remaining oil, increase heat to mediumhigh and cook steaks for 3 minutes, on each side, for medium-rare cooked steak, increasing time to cook steak to your liking.
Meanwhile, combine the sticky glaze ingredients in a small bowl, pour over steaks, mix for 1 to 2 minutes or until fully glazed and coated. Cut each steak into thick slices.

To assemble, spread buns with tomato relish, top with lettuce, steak, tomato and onions. Replace top of bun, or serve it on the side. Serve with chunky fries or wedges.

Seal It

Dry rubs will keep in airtight containers, in a cool, dry place for up to 2 months.

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