Porterhouse Steak & Garlic-Parmesan Mash
with Balsamic Veggies & Dijon Butter
- Milk
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Everything about this meal has taken things up a notch. Your average mash is levelling up with the addition of garlic and with a Dijon butter, you can wave goodbye to your basic condiments. With a perfectly seared flank steak, You've got everything you need to make a 10 out of 10 dinner!
Ingredients
1
Baby Broccoli
1 packet
Balsamic Vinaigrette Dressing
1 packet
Dijon Mustard
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
300 g
Porterhouse Steak
2
Potato
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the sauce)
(Contains: Milk;)
40 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
- Boil the kettle. Place the butter (for the sauce) in a small bowl and allow to come to room temperature.
- Thinly slice zucchini into thin sticks. Trim baby broccoli and halve any thicker stalks lengthways.
- Peel potato and cut into large chunks.
- Peel garlic cloves. Roughly chop roasted almonds.
TIP: Save time and get more fibre by leaving the potato unpeeled.
- Half-fill a large saucepan with the boiling water, then add a generous pinch of salt.
- Cook potato and half the garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain.
- Add Parmesan, the butter (for the mash) and milk.
- Mash until smooth and over to keep warm.
- Meanwhile, to bowl with softened butter, add Dijon mustard and the remaining garlic. Season with salt and pepper and mash to combine.
- 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.
- When beef is resting, return frying pan to medium-high heat with a drizzle of olive oil.
- Cook zucchini and baby broccoli, until tender, 5-6 minutes.
- Add the balsamic vinaigrette, tossing to coat, 30 seconds. Season to taste.
- Thinly slice porterhouse steak.
- Divide garlic mash, balsamic veggies and rump steak between plates.
- Top steak with resting juice and Dijon butter. Sprinkle chopped almonds over veggies. Enjoy!
