Smokey Porterhouse Steak & Honey-Mustard Sauce

• 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!