Glazed Porterhouse Steak & Cherry Tomato Salad
with Creamy Fetta Potatoes
- Eggs
- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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.
Ingredients
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
350 g
Porterhouse Steak
2
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)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). 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 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
3-5 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.
TIP: The steak will keep cooking as it rests!
• While steak is resting, to pan with potatoes, add
fetta cubes and dill & parsley mayonnaise.
• Mix to combine and season to taste.
Little cooks: Help with stirring through the fetta and
mayo!
• Return frying to medium-high heat. Stir in honey
mustard sauce, 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 to taste.
• Add spinach & rocket mix, tomato and cucumber.
Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Thinly slice porterhouse steak.
• Divide porterhouse steak, cherry tomato salad
and creamy fetta potatoes between plates.
• Spoon honey mustard glaze over the steak to
serve. Enjoy!
Little cooks: Take charge by plating up the meal!
