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Dairy Free
Gluten Free

Sicilian-Style Porterhouse Steak

with Seared Artichoke-Tomato Salsa

Cooking time

30 minutes




1180 /serving

Think the melt-in-your-mouth juiciness and quality of the porterhouse couldn’t be topped? We present to you: Sicilian steak, done Goodfood-style. We season the beef with a spice blend inspired by the tastes of Italy before pan cooking just the way you like it. No matter how you eat your steak, the cut pairs perfectly with a warm salsa, made by combining marinated and seared artichokes, plump cherry tomatoes and vibrant fresh parsley. As accompaniment we serve both spiced baby potatoes drizzled with a homemade aioli and a crisp Boston lettuce salad.

We will send you:

  • 24 oz Porterhouse steak
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Lemon
  • 140g Cherry tomatoes
  • 1 Lettuce
  • 450g Baby potatoes
  • 30ml Mayonnaise
  • 170ml Marinated artichokes
  • 9g Lemon & herb spice blend (spices (including mustard), salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil)

  • You will need:

    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    70 g
    Saturated Fat
    18 g
    1100 mg
    Total Carbs
    53 g
    7 g
    82 g
    9 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 the potatoes with a drizzle of oil; season with ½ 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 cook, halve the cherry tomatoes. Separate the lettuce leaves and tear into bite size pieces. Zest and juice the lemon. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
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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 the remaining spice blend and 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, leaving any brown bits (or fond) in the pan. Cover the steak and let rest for at least 10 minutes before thinly slicing against the grain.
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    Sear the artichokes
    While the steak rests, in the reserved pan of fond, heat a drizzle of oil on medium. Drain the artichokes and pat dry with paper towel. Add the artichokes and cook, 2 to 3 minutes per side, until golden brown. Transfer to a large bowl and add the tomatoes and parsley; season with S&P to taste.
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    Make the aioli
    While the artichokes sear, in a small bowl, combine the mayonnaise, ½ the lemon juice and as much of the lemon zest and garlic as you’d like and; season with S&P to taste and stir to combine.
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    Finish & serve
    In a large bowl, combine the lettuce, the remaining lemon juice and a drizzle of olive oil; season with S&P to taste and toss to combine. Divide the roasted potatoes and sliced steak between your plates. Top the steak with the artichoke-tomato salsa and drizzle the potatoes with the aioli. Serve the salad and any remaining aioli on the side. Bon appétit!

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