Porterhouse Steak & Parmesan Roast Pumpkin
with Balsamic Zucchini Salad
Enjoy an elevated meat and three veg on your table tonight thanks to our mouth-watering combo of tender porterhouse steak, cheesy sweet potato chunks and a zingy, green-packed salad.
The quantities provided above are averages only.
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
1
zucchini
1
pumpkin
1 sachet
Savoury Seasoning
1 packet
Parmesan cheese
(Contains Milk;)
2 clove
garlic
1 packet
thyme
1 packet
Porterhouse Steak
1 packet
Spinach, Rocket & Fennel Mix
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Slice zucchini into rounds. • Place zucchini on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
• While the zucchini is roasting, cut pumpkin into bite-sized chunks. • Place pumpkin on a second lined oven tray. Sprinkle with savoury seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove pumpkin from oven, sprinkle with Parmesan cheese and bake until golden and crisp.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, thinly slice garlic. Pick thyme leaves.
• When the pumpkin has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, cook porterhouse steak for 4-5 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Add the butter, garlic, and thyme leaves to the pan, and cook until fragrant, turning steak to coat, 1 minute. • Remove steak and any remaining butter sauce from pan, cover and rest for 5 minutes. Season with salt.
• Once the zucchini has cooled slightly, in a large bowl, combine zucchini, spinach, rocket & fennel mix, and balsamic vinaigrette dressing. Season to taste.
• Thinly slice steak. • Divide Parmesan roast pumpkin, balsamic zucchini salad, and porterhouse steak between plates. • Spoon any remaining butter sauce over the steak. Enjoy!