What you need
- 125g block PHILADELPHIA Cream Cheese, softened
- 2 cloves garlic, crushed
- 1-1/2 tablespoons olive oil
- juice of 1 lemon
- 3 medium sized steaks (porterhouse, rump, eye etc)
- 200g mixed lettuce leaves
How to make it
Place Philly* in a baking dish. Cover with garlic and olive oil and bake at 150°C for 30 minutes until slightly browned and garlic has caramelised. Cool slightly.
Drain off garlicky oil into a small bowl. Whisk in lemon juice and season to taste. Cut Philly* into cubes.
Grill steak until cooked according to preference. Rest for 5 minutes and slice thinly. Arrange salad leaves on a serving platter, top with Philly*, steak and dressing. Serve.
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.