Espresso-Rubbed Porterhouse Steak For Two
with Lemon-Cilantro Butter, Jicama Salad & Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1070 /serving
Treat yourself to this feast for the eyes. This meal starring a perfectly marbled porterhouse for two, rubbed in our deeply flavourful espresso blend, makes a fine impression with its colourful sides: tender-roasted baby potatoes and a light, crunchy salad made with refreshing jicama and cucumber. As an extra touch of luxury, spread the steak with a luscious compound butter flavoured with lemon zest and cilantro—it marries indulgence and freshness to a tee.
We will send you:
- 24oz Porterhouse steak for two
- 1 Bunch of cilantro
- 2 Cucumbers
- 3 Scallions
- 1 Lemon
- 450g Baby potatoes
- 450g Jicama
- 12g Espresso spice blend (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)
Contains: Milk
You will need:
Large grill pan (or pan)
Zester
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Olive oil
Total Fat
52 g
Saturated Fat
25 g
Sodium
840 mg
Total Carbs
68 g
Sugars
9 g
Protein
82 g
Fibres
16 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Mise en place
While the potatoes roast, place 3 tbsp butter (double for 4 portions) in a small bowl and leave at room temperature to soften. Zest and juice the lemon. Peel the jicama and cut into matchsticks; place in a bowl of water. Thinly slice the cucumbers into rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems.
Cook the steak
In a large grill pan (or pan), heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with the remaining spice blend and S&P. Add the seasoned steak* to the pan and cook, 3 to 5 minutes per side, until cooked as desired. Transfer to a cutting board and let rest for 10 minutes before slicing against the grain.
Make the jicama salad
While the steak rests, in a large bowl, combine the jicama (drain and pat dry with paper towel before adding), cucumbers, up to ½ the cilantro (to taste), as many white bottoms of the scallions as you’d like, up to ¾ tbsp lemon juice (to taste; double for 4 portions), a pinch of lemon zest and a drizzle of olive oil; season generously with S&P to taste.
Make the lemon-cilantro butter
To the bowl of softened butter, add as much remaining cilantro, lemon zest and lemon juice as you’d like; season with S&P. Mix thoroughly to combine.
Plate your dish
Divide the roasted potatoes, sliced steak and jicama salad between your plates. Top the steak with a spoonful of the lemon-cilantro butter. Garnish with as many green tops of the scallions as you’d like. Serve any remaining lemon-cilantro butter on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
