Sicilian-Style Porterhouse Steak
with Seared Artichoke-Tomato Salsa
Cooking time
30 minutes
Servings
2/4
Calories
1020 /serving
Think the melt-in-your-mouth succulence of porterhouse couldn’t be topped? We present to you: porterhouse served Sicilian-style, designed to be shared à deux and paired perfectly with a warm salsa. You’ll make the salsa by combining pan-tossed marinated 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 (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Egg, Mustard
You will need:
Large pan
Zester
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
57 g
Saturated Fat
16 g
Sodium
910 mg
Total Carb
49 g
Sugars
7 g
Protein
75 g
Fibre
8 g
Preparation
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, turning halfway through, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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; discard the stems and roughly chop the leaves.
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.
Sear the artichokes
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.
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.
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.
