Luxe Porterhouse Steak & Baby Broccoli

• While the potatoes are boiling,
• Finely chop parsley and garlic.
• Trim green beans and baby broccoli. Halve any 
thicker stalks of baby broccoli lengthways. 
• Zest lemon to get a pinch, then slice into wedges.
• Pick and finely chop rosemary (see ingredients).  

Little cooks: Take charge by rinsing the veggies! 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, then add parsley (reserve some 
for garnish!), lemon zest, the butter (for the sauce) 
and cracked black pepper. 
• Season with salt and mash with a fork to combine. 
Set aside. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• 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 to taste with salt.  

TIP: The steak will keep cooking as it rests.  

• While the steak is resting, wipe out the frying pan 
and return to medium-high heat.
• Add baby broccoli and green beans with a dash  
of water and cook, tossing, until softened,  5-6 minutes. 
• Add a squeeze of lemon juice and rosemary. 
Season to taste with salt and pepper.