Ingredients for four

• 4 porterhouse steaks, fat trimmed
  
• 200g green beans, trimmed 
• 200g punnet grape tomatoes, halved lengthways 
• 4 eggs 
• 1 Lebanese cucumber, halved and sliced 
• 1 baby cos lettuce, washed and spun dry 

• 1 tsp Dijon mustard
  
• 2 cloves garlic, crushed
  

• 1 tbsp each red and white wine vinegar
  
• 1 tbsp chives, finely chopped, plus extra to serve
  

Method

1. Place steaks on a plate.
   
2. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
   
3. Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
   
4. Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
   
5. Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
   
6. Combine vinaigrette.
   
7. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.