Korean-Style Porterhouse Steak

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs lemon
• 1clove garlic
• 2pcs carrot
• 1pcs spring onion
• 75g edamame beans
• 2pcs beef porterhouse steaks
• 30g Korean chilli paste
• 20g butter
• 30ml olive oil
• 10ml honey

Method

1. Step 1 — Cook potatoes
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Put the unpeeled potatoes in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the edamame. Remove 20g butter from the fridge to soften. Juice half the lemon*. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Cut the carrots into 1.5cm-thick batons. Thinly slice the spring onion.
3. Step 3 — Make edamame puree
   Add the edamame to the pan of boiling water. Return to the boil and cook for 2 mins. Drain, then put into a jug. Add half the garlic, 1 tbs lemon juice and 2 tsp olive oil and season with salt and pepper. Blend the edamame mixture with a stick blender until smooth.
4. Step 4 — Roast vegetables
   Put the potatoes on the lined tray and press down using a fork. Add the carrot to the tray. Drizzle the potato and carrot with 1 tbs olive oil and season with salt and pepper. Roast for 20-22 mins until golden and tender.
5. Step 5 — Cook steaks
   Once the vegetables have roasted for 10 mins, heat a medium frypan over high heat until hot. Drizzle the steaks with 2 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 — Make gochujang butter
   Combine the remaining garlic, 2 tsp chilli paste* (reduce or omit if preferred), butter and 2 tsp honey in a bowl and season with a pinch of salt. Divide the edamame puree, steaks, smashed potatoes and carrots among plates. Scatter with the spring onion and serve with the gochujang butter.

Allergens

Milk, Soy, Gluten, Wheat