Porterhouse Steak & Minty Roast Potatoes

• Meanwhile, trim green tops from Dutch carrots and scrub carrots clean. • Halve any thicker carrots lengthways. • Trim baby broccoli and halve any thicker stalks lengthways. • Finely chop garlic. • Pick and roughly chop mint (see ingredients). • In a medium bowl, combine Aussie spice blend, a pinch of salt and a drizzle of olive oil. Add porterhouse steak and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook 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. • Transfer steak to a plate, lightly cover and rest for 5 minutes.

• While the steak is resting, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Add carrots and cook, tossing, until just tender, 2-3 minutes. • Add baby broccoli and cook, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help veggies cook.

• In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts, until melted and fragrant. • Add mint to roasted potatoes and drizzle with melted garlic butter, tossing to coat. • Transfer honey mustard sauce to a small microwave-safe bowl and microwave until heated through, 30 seconds.