Porterhouse Steak & Roasted Chat Potatoes

Name: Porterhouse Steak & Roasted Chat Potatoes with Orange & Fetta-Walnut Salad
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet Chat Potatoes; 1 packet Porterhouse Steak; 1 orange; 1 cucumber; 1 packet Spinach, Rocket & Fennel Mix; 1 packet walnuts; 1 packet Mustard Cider Dressing; 1 packet Fetta Cubes; 1 packet garlic aioli

with Orange & Fetta-Walnut Salad

Get up to $200 off!

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!

Allergens:

Walnut

•Milk

•Eggs

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chat Potatoes

1 packet

Porterhouse Steak

orange

cucumber

1 packet

Spinach, Rocket & Fennel Mix

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, 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: Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3386 kJ

Calories809 kcal

Fat50.8 g

of which saturates9.9 g

Carbohydrate42.2 g

of which sugars17.3 g

Dietary Fibre8 g

Protein45.7 g

Sodium581 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!