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Sicilian style porterhouse steak - Extra large standard

Sicilian-Style Porterhouse Steak

with Seared Artichoke-Tomato Salsa

990 cals

30 mins

Description

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.

Contains:

Eggs, Mustard

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

54g

Saturated Fat

15g

Sodium

910mg

Total carbs

49g

Sugar

7g

Protein

75g

Fibres

8g

Recipe Instructions

Sicilian-Style Porterhouse Steak - Step #1 Roast the potatoes
Step 1: 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.
Sicilian-Style Porterhouse Steak - Step #2 Mise en place
Step 2: 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.
Sicilian-Style Porterhouse Steak - Step #3 Cook the steak
Step 3: 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.
Sicilian-Style Porterhouse Steak - Step #4 Make the artichoke-tomato salsa
Step 4: 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.
Sicilian-Style Porterhouse Steak - Step #5 Make the aioli
Step 5: 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.
Sicilian-Style Porterhouse Steak - Step #6 Finish & serve
Step 6: 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!