Nan’s Spiced Porterhouse Steak & Roast Veggie Toss
with Garlic Fetta & Finger Lime Dressing
- Milk
Nan's spiced porterhouse steak, a veggie toss with all of the classics; sweet potato, carrot, zucchini and beetroot and some fantastic garnishes like garlic fetta and finger lime dressing, we could honestly go on and on about this one!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Finger Lime Dressing
1
Beetroot
1
Carrot
350 g
Porterhouse Steak
1 packet
Fetta Cubes
(Contains: Milk)
1
Garlic
1 sachet
Nan's Special Seasoning
1
Red Onion
1
Zucchini
1 packet
Sweet Potato Chunks
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut zucchini and carrot into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into wedges. • Spread sweet potato chunks and veggies across two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
• Meanwhile, in a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add porterhouse steaks, then turn to coat.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl, crumble in fetta and mash to combine.
• When the veggies have 10 minutes cook time remaining, wipe out pan and return to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook porterhouse steak for 3-5 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 (*dependent on whether we're adding other SBs or flavour providers). Thinly slice steak before serving.
• Combine roasted veggies onto one oven tray. Add baby spinach leaves to the tray and toss to combine. Season to taste.
• Slice the beef. • Divide the roast veggie toss and Nan's porterhouse steak between plates and drizzle with the finger lime dressing. Sprinkle with garlic fetta to serve. Enjoy!
