There are few things that can improve a beautifully cooked porterhouse steak. But we reckon this herbaceous and lemony gremolata that cuts through the rich meat is one of them. We've even kicked it up a notch with the addition of tangy and sharp capers. A sidekick salad of roasted pumpkin goes pretty nicely as well.
Preheat oven to 210°C fan-forced. Chop pumpkin into 1-2cm-thick pieces and place on a lined baking tray. Drizzle with 2 teaspoons olive oil and sprinkle with salt and pepper. Roast for 20–25 minutes. In the final 3 minutes of cooking, sprinkle over pepitas and return to oven until pumpkin is cooked through and pepitas are slightly coloured. While pumpkin is cooking, continue with step 2.
Peel and finely chop eschalot. Place in a bowl with red wine vinegar, 2 teaspoons olive oil and a good pinch of salt and pepper. Toss to break apart eschalots and set aside to pickle.
Pat steaks dry with paper towel and season evenly each side with ¼ teaspoon salt flakes and 2 teaspoons olive oil. Heat a frypan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. Remove steaks from heat and wrap in aluminium foil. Set aside to rest for 5 minutes. While steaks are cooking, continue with step 4.
Zest and juice lemon. Roughly chop capers. Finely slice spring onions. Pick parsley leaves from their stems and roughly chop. Place lemon zest and juice, capers, spring onion, parsley, remaining olive oil and a sprinkle of salt and pepper in a bowl and mix to combine.
Place salad leaves, parmesan and eschalot dressing in a bowl and toss to combine.
Slice steaks. Divide steak, salad and pumpkin between plates and drizzle with gremolata to serve.