Seared Porterhouse Steak & Chimichurri
with Fetta Roast Veggies & Hasselback Potatoes
- Milk
- Sulphites
- Cashew
- Walnut
- Almond
- Macadamia
- Eggs
- Milk
- May contain traces of allergens
This tender porterhouse steak is the star of the dinner table, topped with our bright and herby chimichurri. Coupled with two sumptuous sides - garlicky hasselback potatoes and fetta roast veggies - this feast has 'crowd-pleaser' written all over it!
Ingredients
2
Potato
1
Garlic & Herb Seasoning
1
Zucchini
1
Capsicum
2
Garlic
1
Fetta Cubes
(Contains: Milk;)
1
Porterhouse Steak
1
Tomato
2
Spring Onion
1
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Walnut, Almond, Macadamia, Eggs, Milk.)
Not included in your delivery
olive oil
1
honey
1
white wine vinegar
1
sugar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice each potato in half lengthways. • Place one potato half, flat-side down, on a chopping board between two wooden spoon handles (or chopsticks). Make thin slices across without cutting all the way through. Repeat with remaining potato halves. • Place potato halves, flat-side down, on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Gently toss to coat. • Roast until tender, 30-35 minutes.
• Meanwhile, thinly slice zucchini into rounds. • Thinly slice capsicum into strips. • Finely chop garlic.
• In a baking dish, combine zucchini, capsicum, garlic, the honey and a generous drizzle of olive oil. • Season, then roast until golden and tender, 20-25 minutes. • Crumble fetta cubes over top.
• When veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Season porterhouse steak all over with salt and pepper. • When the 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 5 minutes.
TIP: The meat will keep cooking as it rests!
• Meanwhile, roughly chop tomato. • Thinly slice spring onion. • In a medium bowl, combine tomato, spring onion and a drizzle of white wine vinegar. Season to taste. Set aside. • In a small bowl, combine chimichurri sauce, the white sugar and a pinch of salt.
• Thinly slice steak, then top with chimichurri. • Scatter salsa over hasselback potatoes. • Bring Argentinian-style porterhouse steak and chimichurri, fetta roast veggies and hasselback potatoes to the table to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the chimichurri and found the dish delicious overall, though some felt the sauce wasn't to their taste.
- Ease of prep: Many found this recipe very easy to make, yet it still looked impressive on the plate.
- Suggestions: For better results, try cooking the hasselback potatoes at a lower temperature for longer.
- Portions: Several customers felt the steak portion was too small to serve two people comfortably.
- Sides: The hasselback potatoes and roast veggie mix were particularly popular, especially with kids.
