Prep time:       10 mins 

Cooking time:  10 mins

Serving:            4 people

You will need

  • 2 x 3-3.5cm (approx. 350g each) thick cut porterhouse steak

  • Freshly ground pepper

  • Fresh Salt

  • 80ml extra virgin olive oil

  • 2 bunches of red radishes with green tops and tails

  • 4 spring onion, green parts only



  • 1 handful of watercress, picked or shiso leaves - shredded

  • 1 daikon radish, peeled

  • 2 tbsp. brown rice vinegar

  • 1 1/2 tsp. of caster sugar

  • 5 chunks goats' cheese in oil

  • add your favourite fermented vegetables


Step 1

Preheat the barbecue on high. Using a sharp knife cut incisions at 2cm increments in the fat of porterhouse. This will stop the steak curling when you cook and assist the fat to render well.


Step 2

Oil and season the porterhouse with salt and pepper. Sear on open grill for 2&1/2 to 3 minutes each side. Remove from heat and rest for 5 minutes before slicing.


Step 3

To make the pickled radish, slice the radish in all different shapes, rounds on a mandolin, 1/4s and little ones whole and a few young leaves. Place in bowl. Sprinkle with ½ tsp. salt, ½ tsp. sugar and 2 tbsp. rice wine vinegar. Gently toss and leave to pickle 5-10 minutes. If you leave too long it will soften which is fine but I am after a crisp pickle. Slice daikon lengthways on the mandolin and cut into 5 cm lengths, then julienne. Keep refreshed in cold water until ready to use. Drain before using.


Step 4

To serve, Slice the meat and plate on a share plate. Scatter the extra fermented product along side (if using) I am using jalapeno sauerkraut. Add the crispy daikon over the top of the sauerkraut, followed by the radishes. Crumble over the soft creamy goats cheese.  Serve immediately.