Top Porterhouse Steak & Creamy Fetta Potatoes
with Honey-Mustard Glaze & Cherry Tomato Salad
- Eggs
- Milk
- Soy
- May contain traces of allergens
The honey mustard glaze brings so much flavour to juicy porterhouse steaks. Serve with a refreshing and seasoned salad, plus naturally tasty potatoes, which work a treat with the creamy dill and parsley mayo. This recipe is under 550kcal per serving and under 40g carbohydrates per serving. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
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)
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 a 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 the pan with potatoes, add
fetta cubes and dill & parsley mayonnaise.
• Mix to combine, then season to taste with salt
and pepper.
• Return the frying pan 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.
• Thinly slice steak.
• Divide porterhouse steak, creamy fetta potatoes and
cherry tomato salad between plates.
• Spoon honey-mustard glaze over steak to
serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Suggestions: Both reviewers found the porterhouse steak tough, with one following the recipe timing closely and still finding it chewy, and the other noting too much gristle — allow extra resting time and consider adjusting cook time based on steak thickness.
