Porterhouse Steak & Roasted Chat Potatoes
with Orange & Fetta-Walnut Salad
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight, steak night! Enjoy this delectable porterhouse steak, whipped up in a quick and easy 4-steps and paired with a few staple sides (chat potatoes and an orange salad to be precise). Steak night will quickly take the cake for best night of the week!
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Ingredients
1 packet
Chat Potatoes
1 packet
Porterhouse Steak
1
orange
1
cucumber
1 packet
Spinach, Rocket & Fennel Mix
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Mustard Cider Dressing
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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.
• See 'Top Steak Tips!' (below). 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 10 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 & fennel mix, walnuts and mustard cider dressing. Season to taste.
• Thinly slice beef. • Divide porterhouse steak, roasted chat potatoes and orange-walnut salad between plates. • Crumble fetta cubes over the salad. • Serve with garlic aioli. Enjoy!