You can’t wrong with the ol’ steak and two veg, but Ed’s giving this classic a makeover by… removing a veg? Whether you call it a sirloin, striploin or New York cut, a porterhouse steak is a barbecue favourite. Of course, tomato or bbq sauce are a staple, but if you want to punch up the flavours a bit, give this Korean-style gochujang chilli sauce a go. And the one veg? Tuscan kale works a treat. Ed may have just created a new classic!
To get the full recipe, get the Nov/Dec 2022 issue of Better Homes and Gardens
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