Chimichurri Porterhouse Steak & Potatoes
with Honey-Oregano Zucchini & Fetta
We can't decide what we like best. The tender piece of porterhouse steak, doused in chimichurri looks so inviting, or maybe the hasselback potatoes or the fetta topped honey-oregano zucchini is what really has our mouths watering. We'll let you be the judge!
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.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
300 g
Porterhouse Steak
1 sachet
Dried Oregano
2
Zucchini
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Baby Broccoli
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice each potato in half, lengthways. Place one potato half, flat-side down, on a board between two wooden spoon handles (or chopsticks). • Make thin slices into the potato without cutting all the way through. Repeat with remaining potato. • Place potato halves on a lined oven tray, flat side-down. Drizzle with olive oil, sprinkle with garlic & herb seasoning and gently toss to coat. • Roast until almost tender, 18-20 minutes (they will finish cooking in step 3!).
• Meanwhile, slice zucchini into thick rounds. • In a large bowl, combine zucchini, dried oregano, the honey, a generous drizzle of olive oil and a generous pinch of salt and pepper. • Place on a second lined oven tray, then roast until golden brown and tender, 15-20 minutes. • Crumble fetta cubes over roasted zucchini. Toss to combine. Transfer to a serving bowl.
TIP: If your oven tray is crowded, divide the zucchini between two trays.
• When zucchini has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 5 minutes. Season with salt.
TIP: The meat will keep cooking as it rests!
• Meanwhile, trim baby broccoli. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Season to taste. • Transfer to a medium bowl to cool slightly.
• Top baby broccoli with a drizzle of vinegar and olive oil, spinach & rocket mix (see ingredients) and flaked almonds. • Toss to coat. Season to taste.
• Thinly slice porterhouse steak, then top with some chimichurri sauce (see ingredients). • Bring chimichurri porterhouse steak, hasselback potatoes, honey-oregano zucchini and salad to the table. • Serve with remaining chimichurri sauce. Enjoy!
