Porterhouse Steak & Parmesan Roast Pumpkin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Porterhouse Steak & Parmesan Roast Pumpkin

Porterhouse Steak & Parmesan Roast Pumpkin

with Balsamic Zucchini Salad

Enjoy an elevated meat and three veg on your table tonight thanks to our mouth-watering combo of tender porterhouse steak, cheesy sweet potato chunks and a zingy, green-packed salad.

Tags:
Calorie Smart
Over 30g protein
Under 40g carbs
Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

pumpkin

1 sachet

Savoury Seasoning

1 packet

Parmesan cheese

(Contains Milk;)

2 clove

garlic

1 packet

thyme

1 packet

Porterhouse Steak

1 packet

Spinach, Rocket & Fennel Mix

1 packet

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

20 g

butter

sideBannerName

Nutritional Values

Energy (kJ)2689 kJ
Calories643 kcal
Fat35.7 g
of which saturates15.5 g
Carbohydrate26.9 g
of which sugars18.6 g
Dietary Fibre9.5 g
Protein53.4 g
Sodium911 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Slice zucchini into rounds. • Place zucchini on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

2
2

• While the zucchini is roasting, cut pumpkin into bite-sized chunks. • Place pumpkin on a second lined oven tray. Sprinkle with savoury seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove pumpkin from oven, sprinkle with Parmesan cheese and bake until golden and crisp.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

3
3

• Meanwhile, thinly slice garlic. Pick thyme leaves.

4
4

• When the pumpkin has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, cook porterhouse steak for 4-5 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Add the butter, garlic, and thyme leaves to the pan, and cook until fragrant, turning steak to coat, 1 minute. • Remove steak and any remaining butter sauce from pan, cover and rest for 5 minutes. Season with salt.

5
5

• Once the zucchini has cooled slightly, in a large bowl, combine zucchini, spinach, rocket & fennel mix, and balsamic vinaigrette dressing. Season to taste.

6
6

• Thinly slice steak. • Divide Parmesan roast pumpkin, balsamic zucchini salad, and porterhouse steak between plates. • Spoon any remaining butter sauce over the steak. Enjoy!