Cajun porterhouse steak and watercress salad

Use buttermilk to add a touch of creaminess to this zesty, mustard dressing.

• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 4 Coles Australian Beef Porterhouse Steaks
• 60g Coles Brand Australian Baby Spinach
• 100g watercress, sprigs picked
• 1 Lebanese cucumber, cut into ribbons
• 250g punnet cherry tomatoes, halved
• 1/4 cup (60ml) buttermilk
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chives, chopped

1. Step 1

   Preheat a barbecue grill or chargrill on medium-high. Combine Cajun seasoning and oil in a shallow dish. Add steaks and turn to coat. Season well. Cook for 3 mins each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

2. Step 2

   Meanwhile, combine the spinach, watercress, cucumber and tomato in a bowl. Whisk the buttermilk, mustard, lemon juice and chives in a bowl and season. Drizzle over the salad.

3. Step 3

   Divide salad and steaks among serving plates.