Herby Porterhouse Steak & Mash
with Horseradish, Onion Rings & Garlic Lemon Greens
Dig into this delightful meal featuring; tender porterhouse steak, crispy onion rings seasoned with our zesty spice blend, creamy mash and tender greens. Don't forget a generous dollop of horseradish sauce for some added warmth to tie everything together!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
green beans
1 head
broccoli
½
lemon
2 clove
garlic
1
brown onion
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
lemon pepper seasoning
1 packet
Porterhouse Steak
1 sachet
Herb & Mushroom Seasoning
1 packet
Horseradish Sauce
(Contains Egg, Milk;)
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
20 g
butter
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, trim green beans. Chop broccoli (including stalk!) into small florets. • Zest lemon to get a generous pinch, then slice into wedges. Finely chop garlic. • Slice onion into 1cm-thick rounds, then separate into rings.
• In a medium bowl, combine cornflour, lemon pepper seasoning and a generous pinch of salt. Add onion and toss to coat. • In a medium frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, shake off excess flour and cook onion (in batches), turning occasionally, until golden, 5-7 mins. • Transfer to paper towel-lined plate and set aside.
• While onion rings are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove from heat, sprinkle with herb & mushroom seasoning, turning steak to coat. • Transfer to a plate, top steak with the butter (for the steak), cover and rest for 5-8 minutes.
• While steak is resting, wipe out large frying pan and return to high heat with a drizzle of olive oil. • Cook broccoli and green beans, tossing until tender, 5-6 minutes. Reduce heat to medium, and add garlic and cook until fragrant, 1 minute. • Add a generous squeeze of lemon juice and season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Thinly slice steak. • Divide mash, herby porterhouse steak and garlic lemon greens between plates. Sprinkle veggies with lemon zest. • Spoon over steak resting juices. • Top steak with onion rings. Serve with horseradish sauce and any remaining lemon wedges. Enjoy!