Porterhouse Steak & Roasted Chat Potatoes
with Orange & Fetta-Walnut Salad
Jazz up steak night with some stellar sides that complement the porterhouse steak so well. Take salad to the next level with citrusy orange, cheesy fetta and nutty walnut and finish it all off with crispy chat potatoes. Divine!
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;)
350 g
Porterhouse Steak
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;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below)!
• 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 3-5 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 with salt and pepper.
• Thinly slice beef.
• Divide porterhouse steak, roast chat potatoes and orange-walnut salad
between plates.
• Crumble fetta cubes over the salad. Serve with garlic aioli. Enjoy!
