Porterhouse Steak & Sticky Thyme Glaze

Name: Porterhouse Steak & Sticky Thyme Glaze with Cheesy Roast Potato Rounds & Deluxe Ranch Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 Pear/Apple; 1 packet Porterhouse Steak; 1 packet thyme; 1 packet Sweet & Savoury Glaze; 15 g butter; 1 packet Cheddar cheese; 1 packet deluxe salad mix; 1 packet baby spinach leaves; 1 packet ranch dressing

with Cheesy Roast Potato Rounds & Deluxe Ranch Salad

Get up to $200 off!

You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight, steak night! Enjoy this delectable combination of porterhouse steak, doused in our gorgeous sticky thyme glaze and with a few special sides (roast potato rounds to be precise) steak night will quickly take the cake for best night of the week!

Tags:

Over 30g protein

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

Pear/Apple

1 packet

Porterhouse Steak

1 packet

thyme

1 packet

Sweet & Savoury Glaze

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

deluxe salad mix

1 packet

baby spinach leaves

1 packet

ranch dressing

(Contains: Eggs, Milk;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3086 kJ

Calories737 kcal

Fat41 g

of which saturates18.9 g

Carbohydrate41.4 g

of which sugars19.1 g

Dietary Fibre11.6 g

Protein46.6 g

Sodium648 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into 0.5cm rounds. • Thinly slice apple/pear into wedges. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and gently toss to coat. Spread out in a single layer. • Roast until slightly tender, 15-20 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • See 'Top Steak Tips!' (below). When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 10 minutes. Season with salt.

• While the beef is resting, pick thyme leaves. • Return frying pan to medium heat. Cook sweet & savoury glaze, thyme, the butter, a splash of water and any beef resting juices, until slightly thickened, 1-2 minutes. • Season with salt and pepper.

• When the potatoes are roasted, remove tray from oven. Sprinkle with Cheddar cheese. • Bake until cheese is melted and golden, a further 5-10 minutes.

• Meanwhile, in a medium bowl, combine deluxe salad mix, apple/pear, baby spinach leaves and ranch dressing. Season to taste.

• Thinly slice steak. • Divide porterhouse steak, cheesy roast potato rounds and deluxe ranch salad between plates. • Pour sticky thyme glaze over the beef and potatoes to serve. Enjoy!