Porterhouse Steak Mexican Power Bowl

For the Porterhouse Steak:

• 2 Cleaver’s Organic Porterhouse Steaks
• Salt and pepper, to season
• 1-2 tbsp olive oil
• 1-2 tbsp butter
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 clove garlic, minced
• Juice of half a lime

For the Bowl:

• 2 cups cooked brown rice
• 1 large zucchini, sliced and grilled
• 1 large capsicum, sliced and roasted
• 1/4 cup pickled red onions
• 1 cup rocket (arugula)
• Sweet corn, charred (optional)
• Extra lime wedges, to serve

For the Coriander & Lime Dressing:

• ½ cup fresh coriander (cilantro), chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 small clove garlic, minced
• Salt and pepper, to taste

1. In a small blender or bowl, whisk together chopped coriander, olive oil, lime juice, garlic, salt, and pepper. Adjust seasoning to taste. Set aside.
2. Preheat your oven to 180°C (350°F). Season the Cleaver’s Organic Porterhouse Steaks with salt and pepper. Heat 1-2 tablespoons of olive oil in a pan over medium-high heat. Sear the steaks for 2-3 minutes per side until a golden crust forms. Transfer the pan to the oven and cook for another 5-7 minutes or until the steaks reach medium-rare (or your preferred doneness). Remove from the oven and return the pan to the stovetop on low heat. Add butter, smoked paprika, cumin, and minced garlic. Once melted, baste the steaks with the spiced butter for 1-2 minutes. Finish with a squeeze of lime and let the steaks rest for 5-10 minutes before slicing.
3. While the steak is cooking, grill the zucchini slices until charred and tender. Roast the capsicum in the oven or on a grill until softened and slightly blackened. If using, lightly char the corn by grilling it or searing it in a hot pan.
4. Divide the cooked brown rice between two bowls. Arrange the grilled zucchini, roasted capsicum, pickled red onions, and rocket over the rice. Slice the rested steak and place it on top of the bowl. Drizzle with the coriander and lime dressing. Add charred corn if using. Serve with extra lime wedges on the side.