Take your standard side of mashed potato to the next level by stirring in sautéed onion and sour cream. Loaded with flavour, it'll quickly become your favourite accompaniment to All-American seasoned steak, roasted veggies and honey-mustard sauce.
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.
1
Dutch Carrots
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Honey Mustard Sauce
(Contains: Milk; May be present: Soy.)
300 g
Porterhouse Steak
1
Zucchini
1
Brown Onion
1 sachet
All-American Spice Blend
2
Potato
¼ tsp
salt
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Trim green tops from Dutch carrots and scrub
them clean.
• Slice zucchini into thick half-moons.
• Place veggies on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
• Roast until golden and tender, 20-25 minutes.
• Meanwhile, thinly slice brown onion.
• Heat a large frying pan over medium heat with
a drizzle of olive oil. Cook onion, stirring, until
softened, 5-6 minutes.
• Transfer to a bowl and set aside.
• While onion is cooking, boil the kettle.
• Cut potato into large chunks.
• Half-fill a large saucepan with boiling water
then add a generous pinch of salt.
• Add potato to the saucepan of boiling water
and cook until easily pierced with a knife,
10-15 minutes.
• Meanwhile, return frying pan to medium-high
heat with a drizzle of olive oil. When oil is hot,
cook porterhouse steak for 3-4 minutes each
side for medium-rare, or until cooked to your
liking. In the last minute of cook time, sprinkle
with All-American spice blend, turning steak
to coat.
• Using tongs, hold steak upright and sear fat
until golden, 1 minute
• Remove steak from pan, cover and rest for
5 minutes.
• Drain potatoes and return to the saucepan.
Add the butter, light sour cream and the salt to
the saucepan.
• Mash until smooth. Stir in onion until combined.
• In a small microwave-safe bowl, microwave
honey mustard sauce in 30 second bursts, until
warmed through.
Little cooks: Get those muscles working and help
mash the potatoes!
• Thinky slice steak.
• Divide sour cream and onion mash, smokey
porterhouse steak and veggies between plates.
• Serve with honey-mustard sauce. Enjoy!
Little cooks: Take the lead by plating up the meal!