|4||pieces Porterhouse steak, trimmed|
|4||red onions, sliced into strips|
|½||jar roasted red capsicum, cut into strips 1-2 cm wide|
|2||tsp cumin Ground|
|2||tsp coriander Ground|
|1||tsp garlic powder|
|2||tsp paprika, smoked|
|2||tablespoon olive oil for the fry pan|
|Chili powder – optional|
- Combine cumin, coriander, garlic, onion and paprika (with optional chili) in a bowl and rub into trimmed steaks and sliced onions. Set aside to marinate if wanted, but not needed.
- Place half the onions into bottom tray of the steamer and the other half of the onions, together with the steaks, into the top steamer tray. Place 500 g water in the jug and cook for 19-24 minutes, at 120ºC on speed 2, depending on how you like your meat cooked.
- Meanwhile, heat olive oil in a frypan on the stovetop (med-high setting) to sear meat quickly when cooked if wanted and to caramelize onions and red capsicum. Remove seared steaks from frypan and slice, while continuing to caramelize onions and capsicum (no stirring needed).
- When sliced, return steak strips to pan to combine with onion/capsicum mix or else place aside to put on top of vegetables.
Tip: Serve with tortillas, salsa, pico de gallo, grated cheese, sour cream, guacamole and/or any other fresh vegetables.