Porterhouse Steak & Roasted Chat Potatoes
with Orange & Fetta-Walnut Salad
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
Garlic Aioli
(Contains: Eggs;)
300 g
Porterhouse Steak
1 packet
Spinach & Rocket Mix
1
Orange
1 packet
Chat Potatoes
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1
Cucumber
1 packet
Mustard Cider Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
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 oil is hot, cook porterhouse 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. • Remove steak from pan, cover and rest for 5 minutes. Season with salt. TIP: The meat will keep cooking as it rests!
• Meanwhile, peel and thinly slice orange into wedges. Thinly slice cucumber into rounds. • In a large bowl, combine orange, cucumber, spinach & rocket mix, walnuts and mustard cider dressing. Season to taste.
• Thinly slice beef. • Divide porterhouse steak, roast chat potatoes and orange, fennel and walnut salad between plates. • Crumble fetta cubes over the salad. Serve with garlic aioli. Enjoy!
