Smokey Porterhouse Steak & Brussels Sprouts

• Meanwhile, finely chop brown onion.
• Heat a large frying pan over medium heat with a 
drizzle of olive oil. Cook onion 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 fork, 10-15 minutes. 
Little cooks: Get those muscles working and help mash 
the potatoes!  

• Meanwhile, return frying pan to medium-high heat 
with a drizzle of olive oil. When the oil is hot, cook 
porterhouse steak for 3-5 minutes each side for 
medium, 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 potato 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.