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Dairy Free
Gluten Free

Porterhouse Steak with Argentinian Chimichurri

Spiced Caribbean Sweet Potato & Green Salad

Cooking time

30 minutes




1040 /serving

This week’s Artisan recipe is sure to light up your palate and your plate. A lavishly cut porterhouse steak takes centre stage here, so flavourful that only a dash of S&P is required before searing to melt-in-your-mouth perfection. We pair the meat with a traditionally prepared Argentinian chimichurri; make it from scratch with pungent garlic, fresh cilantro, tender scallions and tangy lime, stirred into olive oil to create an incredibly indulgent sauce. We serve up two vibrant sides of spiced and roasted sweet potatoes and a cherry tomato green salad for a delicate balance of warmth and savour at the dinner table.

We will send you:

  • 24oz Porterhouse steak for two
  • 450g Caribbean sweet potatoes
  • 60g Baby lettuce
  • 2 Garlic cloves
  • 1 Bunch of cilantro
  • 1 Lime
  • 2 Scallions
  • 140g Cherry tomatoes
  • 30ml Red wine vinegar
  • 12g BBQ potato spice blend (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, sunflower oil, black pepper, Cayenne pepper, smoked hickory flavour)

Contains: Mustard, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
17 g
1180 mg
Total Carbs
56 g
13 g
80 g
10 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, 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, halve the tomatoes. Zest and juice the lime. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic. Finely chop the cilantro leaves and stems.
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Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with S&P. Add the seasoned steak* to the pan and cook, 3 to 5 minutes per side or until cooked as desired. Transfer to a cutting board, cover and let rest for at least 10 minutes before thinly slicing against the grain.
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Make the chimichurri
While the steak cooks, in a bowl, combine the cilantro, white bottoms of the scallions, lime juice, as much of the garlic and lime zest as you’d like and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
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Make the salad & serve
In a bowl, combine the tomatoes, lettuce, green tops of the scallions and vinegar; drizzle with olive oil and season with S&P to taste. Divide the roasted potatoes and finished steak between your plates. Top the steak with a spoonful of the chimichurri. Serve the salad and remaining chimichurri on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.