L’Artisan: BBQ Porterhouse Steak with Red Curry Glaze
Grilled Vegetables & Sweet Potatoes en Papillote
Cooking time
30 minutes
Servings
2/4
Calories
1100 /serving
You’ll be seeing red in the best possible way. Treat this beefy porterhouse steak—generously designed for two lucky diners—to a full-bodied glaze: a mixture of red curry paste and soy sauce activates all the taste sensors. Then lay it down on a hot barbecue to sizzle to perfection (that would be medium-rare, in our case). Plate it in mouth-watering slices with ginger-tinted bok choy and zucchini and steamy sweet potatoes, all done on the grill. With curry-lime mayo on the side, the spice is right and the night is bright.
We will send you:
- 24oz Porterhouse steak
- 450g Sweet potatoes
- 225g Baby bok choy
- 15ml Ginger paste
- 2 Garlic cloves
- 1 Lime
- 1 Zucchini (green, yellow or heirloom)
- 60ml Mayonnaise
- 30ml Soy sauce (low sodium)
- 18g Red curry paste
Contains: Eggs, Soy, Wheat
You will need:
Oil
Salt & pepper (S&P)
Basting brush
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
61 g
Saturated Fat
17 g
Sodium
1540 mg
Total Carb
61 g
Sugars
14 g
Protein
83 g
Fibre
12 g
Preparation
Prepare the sweet potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Mince the garlic. Medium-dice the sweet potatoes. In a medium bowl, combine the sweet potatoes, ½ the ginger, ½ the garlic, 1 tbsp oil (double for 4 portions) and S&P. Wrap in aluminum foil and fold the edges over to seal.
Grill the sweet potatoes
Reduce the BBQ heat to medium-high. Place the sweet potatoes on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Make the glaze & grill the steak
Meanwhile, in a small bowl, combine ½ the curry paste, ½ the soy sauce and 1 tbsp oil (double for 4 portions). Pat the steak dry with paper towel; season with S&P. Add the steak* to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, brushing with the glaze at least twice, 3 to 5 min. per side, until cooked as desired. Transfer to a cutting board, leaving any browned bits in the grill pan. Reserve the grill pan, if using. Cover and let rest for at least 10 min. before slicing against the grain.
Mise en place
Meanwhile, thinly slice the zucchini on an angle. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Quarter the lime. In a second small bowl, combine the mayo, remaining curry paste and the juice of 2 lime wedges (double for 4 portions).
Grill the vegetables
In a large bowl, combine the bok choy, zucchini, remaining garlic, ginger and soy sauce, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, flipping halfway, 3 to 4 min., until tender.
Plate your dish
Divide the sweet potatoes, steak and vegetables between your plates. Serve the curry-lime mayo and remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
