Espresso rubbed porterhouse steak for two - Extra large standard

Espresso-Rubbed Porterhouse Steak for Two

with Lemon-Cilantro Butter, Jicama Salad & Baby Potatoes

1130 cals

30 mins

Description

Treat yourself to this feast for the eyes and the taste buds. The star is our perfectly marbled porterhouse beef steak for two, rubbed in a deeply flavourful spice blend with notes of espresso, ancho chilies and black pepper. It makes a fine impression with its colourful sides: tender-roasted baby potatoes and a light, crunchy salad of refreshing jicama and cucumbers. For an extra touch of luxury, spread the steak with a luscious compound butter flavoured with lemon zest and cilantro—one part indulgence, two parts inspiration.

Contains:

Milk

Ingredients

for 2 servings

(Double for 4 portions)

  • 24oz Porterhouse steak for two

  • 1 Bunch of cilantro

  • 2 Cucumbers

  • 3 Scallions

  • 1 Lemon

  • 450g Baby potatoes

  • 450g Jicama

  • 12g Espresso Lane spices (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)

Nutrition

Total fat

59g

Saturated Fat

26g

Sodium

840mg

Total carbs

68g

Sugar

9g

Protein

82g

Fibres

16g

Recipe Instructions

Espresso-Rubbed Porterhouse Steak for Two - Step #1 Roast the potatoes
Step 1: Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or 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, 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.