Sweet & Savoury Glazed Porterhouse Steak
with Cheesy Sweet Potato Mash & Cucumber Salad
- Milk
- Soy
This speedy and cheesy sweet potato mash will come together in a blitz and adds some serious flair to your usual dinner. These Porterhouse steaks also deserve some applause, particularly thanks to the sweet & savoury glaze that laces around it so well.
Ingredients
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
350 g
Porterhouse Steak
1 sachet
Savoury Seasoning
1 packet
Sweet & Savoury Glaze
(Contains: Soy)
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. Peel sweet potato and cut into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add Parmesan cheese and half the butter to sweet potato then season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, in a medium bowl, combine savoury seasoning and a drizzle of olive oil. Add porterhouse steaks, turning to coat. • 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 pan from heat then add sweet & savoury glaze, the remaining butter and a splash of water, turning beef to coat. Transfer to a plate, cover and rest for 5 minutes.
• While beef is resting, thinly slice cucumber into rounds. • In a second medium bowl, combine cucumber, mixed salad leaves and balsamic vinaigrette dressing. Season to taste.
• Thinly slice porterhouse steak. • Divide sweet and savoury porterhouse steak, Parmesan sweet potato mash and cucumber salad between plates. • Spoon any remaining glaze over beef to serve. Enjoy!
