Sizzling Porterhouse Steak & Pesto Potatoes
with Sticky Onions & Orange Salad
Lean, rich and meaty - all perfect descriptive words for the humble porterhouse steak! This flavourful cut of beef deserves some fancy sides - tonight, we’re having it with pesto potatoes, sticky onions and a delicious onion salad. Dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1
Celery
1 packet
Chat Potatoes
300 g
Porterhouse Steak
1 packet
Mustard Cider Dressing
1
Orange
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Spinach & Rocket Mix
1 packet
Sweet & Savoury Glaze
(May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
2 tbs
water
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes.
• 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. • Thinly slice steak before serving.
• While steak is cooking, thinly slice and peel orange into wedges. • Finely chop celery. • Thinly slice brown onion.
• While steak is resting, return the frying pan to medium heat with a drizzle olive oil. Add onion and cook until softened, 3-4 minutes. • Add the butter, the water and sweet & savoury glaze, and stir to combine. • Simmer until thickened slightly, 2-3 minutes. Add any resting juices from the steak. Season to taste.
• To the tray with the roasted potatoes, add basil pesto and toss to combine. • In a medium bowl, combine. Add spinach & rocket mix, celery, orange and mustard cider dressing. Just before serving, toss to combine.
• Divide the porterhouse steak, pesto potatoes and salad between plates. • Top beef with the sticky onions to serve. Sprinkle roasted almonds over salad. Enjoy!
