- 2 porterhouse steaks (1 to 2 cm thick)
- 3 tbsp ChamCham Honey Pepper Ganjang
- ½ onion, sliced
- ½ capsicum, sliced
- ½ bunch garlic chives or chives, chopped
- 2 knobs butter
- 200g linguine
Method
1. Cook the linguine in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
2. Marinate the porterhouse steaks with 1 tablespoon of Honey Pepper Ganjang while the pasta cooks. This step is optional and you can grill the steak straight away if preferred.
3. Cook the steaks in a hot pan for about 1 minute per side, or until your preferred doneness. Rest for a few minutes before slicing.
4. In the same pan, sauté the onion and capsicum until softened and lightly caramelised.
5. Add the remaining Honey Pepper Ganjang and 2 ladles of reserved pasta water. Stir well to create a glossy sauce.
6. Add the cooked linguine and toss until evenly coated. Taste and add a little more Honey Pepper Ganjang if desired.
7. Turn off the heat. Add the butter and garlic chives, then toss until the butter melts and the sauce thickens slightly. The chives should soften gently from the residual heat.
8. Divide the pasta between bowls and top with the sliced steak.
🥢 Made with: ChamCham Honey Pepper Ganjang
