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 leaves. • 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 the 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 steak is resting, wipe out pan and return to medium-high heat with a drizzle of olive oil. • Add carrots and cook until just tender, 2-3 minutes. • Add baby broccoli and cook 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.