Sticky Porterhouse Steak & Cherry Tomato Salad

Name: Sticky Porterhouse Steak & Cherry Tomato Salad with Creamy Fetta Potatoes
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Cucumber; 1 packet Dill & Parsley Mayonnaise; 1 packet Fetta Cubes; 1 packet Honey Mustard Sauce; 300 g Porterhouse Steak; 2 Potato; 1 packet Snacking Tomatoes; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Creamy Fetta Potatoes

Recipe Development TeamUpdated on October 06, 2025

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Calories

681 kcal

Protein

47.6g protein

Preparation Time

25 minutes

Difficulty

Easy

High Protein

Allergens:

Eggs
Milk
Soy
May contain traces of allergens

The sweet and savoury glaze brings so much flavour to juicy flank steaks. Serve with a refreshing and seasoned salad, plus naturally tasty potatoes, which work a treat with the creamy dill & parsley mayo. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Cucumber

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Honey Mustard Sauce

(Contains: Milk; May be present: Soy.)

300 g

Porterhouse Steak

Potato

1 packet

Snacking Tomatoes

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories681 kcal

Energy (kJ)2850 kJ

Fat40.8 g

of which saturates10.8 g

Carbohydrate30.3 g

of which sugars10.6 g

Dietary Fibre7.6 g

Protein47.6 g

Sodium694 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

Boil the kettle. Cut potato into bite-sized chunks.
Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.

While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When the oil is hot, cook porterhouse steak for 3-4 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 with salt and pepper.

While steak is resting, to pan with potatoes, crumble in fetta cubes and add dill & parsley mayonnaise. Mix to combine and season to taste.

Return frying to medium-high heat. stir in sweet & savoury glaze, a splash of water and any beef resting juices to the pan. Simmer until slightly reduced, 1-2 minutes. Season to taste.
In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add spinach & rocket mix, tomato and cucumber. Toss to coat.

Thinly slice porterhouse steak.
Divide porterhouse steak, creamy fetta potatoes and garden salad between plates. Spoon sweet and savoury glaze over the steak to serve. Enjoy!