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Espresso-Rubbed Porterhouse Steak for Two

with Lemon-Cilantro Butter, Jicama Salad & Baby Potatoes

Cooking time

30 minutes




1130 /serving

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.

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 Lane spices (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)
Sheet pan
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Olive oil
Total Fat
59 g
Saturated Fat
26 g
840 mg
Total Carbs
68 g
9 g
82 g
16 g
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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.
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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.
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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 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.
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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.
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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 well.
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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.