Dine-In Porterhouse Steaks

Nutrition per serve

Ingredients

• 300g chat potatoes
• 10g pepper and garlic seasoning
• 150g green beans
• 1pcs red onion
• 2pcs beef porterhouse steaks
• 50g smoky aioli
• 15ml olive oil

Method

1. Step 1 — Prep potatoes
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes.
2. Step 2 — Roast potato
   Put the potato on one end of the lined tray. Drizzle with 1 tsp olive oil, scatter over 3 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick) and season with salt, then toss to coat. Roast for 15 mins.
3. Step 3 — Prep beans and onion
   While the potato is roasting, trim the beans. Cut the onion into thin wedges.
4. Step 4 — Roast vegetables
   Once the potato has roasted for 15 mins, put the beans and onion on the other end of the tray with the potato. Drizzle with 1 tsp olive oil and season with salt and pepper. Roast for a further 10 mins or until the vegetables are tender.
5. Step 5 — Chargrill steaks
   Meanwhile, heat a chargrill pan over high heat until hot. Drizzle the steaks with 1 tsp olive oil and season with salt and pepper. Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
6. Step 6 — Get ready to serve
   Divide the steaks, potato, beans and onion among plates. Serve with the smoky aioli.

Allergens

Gluten, Sesame, Soy, Sulphites, Wheat, Egg