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Sicilian-Style Porterhouse Steak

with Seared Artichoke-Tomato Salsa

Cooking time

30 minutes




990 /serving

Think the melt-in-your-mouth succulence of the shareable porterhouse couldn’t be topped? We present to you: porterhouse served Sicilian-style, meant to be shared and paired perfectly with a warm salsa. You’ll make the salsa by combining marinated and pan-tossed artichokes, plump cherry tomatoes and vibrant fresh parsley. As an accompaniment you’ll serve both spiced baby potatoes drizzled with a homemade aioli and a crisp lettuce salad.

We will send you:

  • 24oz Porterhouse steak for two
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Lemon
  • 140g Cherry tomatoes
  • 1 Head of lettuce
  • 450g Baby potatoes
  • 30ml Mayonnaise
  • 170ml Marinated artichokes (jar)
  • 9g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Mustard

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
54 g
Saturated Fat
15 g
910 mg
Total Carbs
49 g
7 g
75 g
8 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size 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 roast, 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 and discard the 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 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 browned bits (or fond) in the pan. Reserve the pan. Cover the steak and let rest for at least 10 minutes before slicing against the grain.
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Make the artichoke-tomato salsa
While the steak rests, in the reserved pan of fond, heat a drizzle of oil on medium. Drain the artichokes; pat dry with paper towel. Add the artichokes to the pan and cook, 2 to 3 minutes per side, until golden brown. Transfer to a large bowl; add the tomatoes and parsley. Season with S&P to taste.
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Make the aioli
While the artichokes cook, in a small bowl, combine the mayonnaise, up to ½ the lemon juice (to taste) and as much of the lemon zest and garlic as you’d like. Season with S&P to taste and stir to combine.
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Finish & serve
In a large bowl, combine the lettuce, 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.