Grass-Fed Porterhouse Steak with Shishito Pepper Salad
Charred Leek Ranch Drizzle & Roasted Fingerlings
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
Welcome to your own all-American steakhouse. What’s coming to your table is a hefty porterhouse steak, featuring grass-fed AAA beef carved into juicy slices. For a specialty salad, toss shishitos (sometimes spicy), sweet pepper and leeks into a hot pan with a splash of vinegar. Keep it classic and oh-so-classy with roasted fingerling potatoes on the side, and a creamy ranch dressing made to order with charred leeks and fresh chives.
We will send you:
- 24oz Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 450g Fingerling potatoes
- 75g Sliced leeks
- 170g Shishito peppers
- 1 Bunch of chives (or garlic chives)
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 30ml Buttermilk
- 43ml Sour cream
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
Parchment paper
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
18 g
Sodium
700 mg
Total Carb
64 g
Sugars
13 g
Protein
84 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, halve, core and medium-dice the sweet pepper. Thinly slice the chives.
Cook the steak
Pat the steak dry with paper towel; season with ½ 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, leaving any browned bits in the pan. Reserve the pan. Cover and let rest for at least 10 min. before slicing against the grain.
Make the salad
Meanwhile, roughly chop the leeks if large. In the reserved pan, heat a drizzle of oil on medium-high. Add the sweet pepper, shishito peppers, ½ the leeks, the remaining spices and S&P. Sauté, scraping up any browned bits, 5 to 7 min., until the peppers are beginning to char. Add the vinegar; toss well. Transfer to a bowl and reserve the pan.
Make the charred leek ranch sauce
In the same pan, heat a drizzle of oil on medium-high. Add the remaining leeks and sauté, 3 to 5 min., until beginning to brown. Transfer to a medium bowl and add the sour cream, buttermilk, chives and S&P; stir well.
Plate your dish
Divide the potatoes, steak and salad between your plates. Serve the charred leek ranch sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
