Grass-Fed Porterhouse Steak a la Mexicana
with Chipotle Cream & Cotija-Topped Fingerlings
Cooking time
30 minutes
Servings
2/4
Calories
1010 /serving
Sun destination, anyone? This AAA steak supper shows off Mexican cuisine in high style, from the piquant poblano in the pico de gallo to the hot, smoky chipotle in the sour cream. What’s more, the smashed fingerling potatoes sizzle with Cotija cheese. Que bueno!
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 280g Multicoloured cherry tomatoes
- 450g Fingerling potatoes
- 1 Shallot (or onion)
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 14g Cilantro
- 1 Chipotle pepper in adobo
- 43ml Sour cream
- 30g Cotija cheese (contains lipase)
- 8g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Milk • Sesame
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Spatula
Zester
Total Fat
48 g
Saturated Fat
19 g
Sodium
890 mg
Total Carb
59 g
Sugars
12 g
Protein
85 g
Fibre
9 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Halve the potatoes lengthwise (quarter if large).
- Halve and seed the poblano lengthwise.
- On a foil-lined sheet pan, separately toss the poblano and potatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 to 12 min., until the poblano is tender and the potatoes begin to brown.
- Transfer the poblano to a cutting board. Once cool enough, small-dice.
- Flip the potatoes and roast, 13 to 15 min., until tender.
Mise en place
- Meanwhile, quarter the tomatoes.
- Halve, peel and mince the shallot.
- Zest and halve the lime; juice ½ and quarter the remaining ½.
- Roughly chop the chipotle pepper, reserving the adobo sauce.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
Make the chipotle cream & pico de gallo
- In a small bowl, combine the sour cream, chipotle pepper and adobo sauce (start with ½) and S&P.
- In a medium bowl, combine the poblano, shallot, tomatoes, chopped cilantro, lime juice, lime zest (start with ½), a drizzle of oil and S&P.
Cook the steak
- Pat the steak dry; rub with a drizzle of oil, the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Finish the potatoes
- Meanwhile, when the potatoes are tender, switch the oven to broil.
- Lightly press down on the potatoes with a spatula.
- Top with the cheese and broil, 2 to 3 min., until melted.
Plate your dish
- Divide the potatoes and steak between your plates.
- Top the steak with the pico de gallo.
- Drizzle the potatoes with the chipotle cream.
- Garnish with the remaining cilantro and the lime wedges. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
