Steak with Baby Leeks

by Ruby Hagen June 09, 2024 1 min read

Steak with Baby Leeks

Celebrate the amazing produce inside our new Seasonal Natoora Box with our Steak and Baby Leeks recipe! It highlights the delicious leeks from Remi’s Patch, an organic, seasonal farm in Keilor, Victoria. These tender, flavourful leeks are cooked until caramelised and are perfectly complemented by our juicy porterhouse steaks, garlic, capers and parsley. It’s ready within twenty minutes, despite looking super impressive, so it’s the perfect option for a dinner party at home. 

Serves 2


500g porterhouse steak

6 baby leeks

2 garlic cloves, minced

1 tbsp capers

40g butter

1 tbsp red wine vinegar

1 tsp dijon mustard

1 tbsp finely chopped parsley


  1. Take your steaks out of the fridge at least half an hour before you plan on cooking them.
  2. Heat a skillet on high heat, while you prepare the steak.
  3. Oil the steak on both sides and sprinkle with salt and plenty of freshly cracked pepper.
  4. Once the pan is hot, place your steaks in the pan and after 2-3 mins or when the steak is nicely caramelised, then turn.
  5. Cook the other side for an additional 1-2 mins and then remove from the pan and rest.
  6. Add a drizzle more of olive oil into the pan and add the leeks.
  7. Once they’re nicely coloured, add in the capers and butter and continue cooking for another 2 minutes.
  8. Whisk the red wine vinegar, mustard and parsley together and pour over the leeks.
  9. To serve, place the leeks on a plate and top with the steak sliced.