Double Porterhouse Steak & Cherry Tomato Salad
with Creamy Potatoes & Honey Mustard Glaze4.5(2)
Calories
:
974 kcalProtein
:
103g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Eggs
- Milk
- Soy
- May contain traces of allergens
The honey mustard glaze brings so much flavour to juicy porterhouse steaks. Serve with a refreshing and seasoned salad, plus naturally tasty potatoes, which work a treat with the fetta and herby mayo.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Honey Mustard Sauce
(Contains: Milk May be present: Soy)
700 g
Porterhouse Steak
2
Potato
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1
Sea Salt Flakes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Cut potato into bite-sized chunks.
- Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
- Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.
2
- While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When the oil is hot, cook porterhouse steak for 3-4 minutes each side for medium-rare, 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 and pepper. TIP: Cook in batches if your pan is getting crowded.
4
- While steak is resting, to pan with potatoes, crumble in fetta cubes and add dill & parsley mayonnaise. Mix to combine and season to taste.
5
- Return frying to medium-high heat. stir in sweet & savoury glaze, a splash of water and any beef resting juices to the pan. Simmer until slightly reduced, 1-2 minutes. Season to taste.
- In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add spinach & rocket mix, tomato and cucumber. Toss to coat.
6
- Thinly slice porterhouse steak.
- Divide porterhouse steak, creamy fetta potatoes and garden salad between plates. Spoon sweet and savoury glaze over the steak to serve. Enjoy!
