Prime Porterhouse Steak & Mashed Potato
with Sautéed Greens & Parsley Butter
Calories
:
798 kcalProtein
:
57.8g proteinPreparation Time
:
30 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Milk
It’s the little things that make this dish sing! Rosemary veggies are one-of-a-kind and complement the parsley butter steak oh so well. With a smashing serving of creamy mash, this one is extra hearty and extra tasty!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Baby Broccoli
1
Garlic
1 packet
Green Beans
1
Lemon
1 packet
Parsley
350 g
Porterhouse Steak
2
Potato
1 packet
Rosemary
1
Sea Salt Flakes
Not included in your delivery
1 drizzle
olive oil
40 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
40 g
butter (for the sauce)
(Contains: Milk)
¼ tsp
cracked black pepper
Utensils
•Large Non-Stick Pan
•Large Pan
Cooking Steps
1
- Take out the butter (for the sauce) from the fridge (to bring to room temperature!).
- Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
- Peel potato and cut into large chunks. Cook in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
- Add the butter (for the mash) and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
2
- While the potatoes are boiling, finely chop parsley and garlic.
- Trim green beans.
- Trim baby broccoli and halve any thicker stalks lengthways.
- Zest lemon to get a pinch, then slice into wedges.
- Pick and finely chop rosemary (see ingredients).
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook garlic until fragrant, 1 minute.
- Transfer to a bowl, add parsley (reserve some for garnish!), lemon zest, the softened butter (for the sauce) and cracked black pepper. Season with salt and mash with a fork to combine. Set aside.
Little cooks: Help mix the parsley butter!
4
- Return frying pan to medium-high heat with a drizzle of olive oil.
- When the oil is hot, cook porterhouse steak for 3-5 minutes each side for medium-rare, 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.
5
- While the steak is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes.
- Add the rosemary and a squeeze of lemon juice.
- Season to taste with salt and pepper.
6
- Thinly slice steak.
- Divide prime porterhouse steak, mashed potato and sautéed greens between plates. Season with a pinch of sea salt flakes and spoon over parsley butter and any resting juices.
- Sprinkle over reserved parsley and serve with any remaining lemon wedges. Enjoy!
Little cooks: Help season and spoon over the butter!
