Grass-Fed Porterhouse Steak with Spicy Thai Glaze
Yellow Zucchini & Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1290 /serving
Treat this beefy porterhouse—generously designed for two lucky diners—to a full-bodied red Thai glaze. The mouth-watering slices rest over ginger-tinted bok choy, yellow zucchini and roasted sweet potatoes. With curry-lime mayo on the side, the spice is right and the night is bright.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 1 Yellow zucchini
- 450g Sweet potatoes
- 15ml Ginger paste
- 1 Lime
- 2 Garlic cloves
- 225g Bok choy tips
- 60ml Mayonnaise
- 18g Red curry paste
- 30ml Ponzu lime sauce
Contains: Eggs • Soy • Sulphites • Wheat
You will need:
Basting brush
Grill pan (or large pan)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
80 g
Saturated Fat
19 g
Sodium
1320 mg
Total Carb
63 g
Sugars
16 g
Protein
83 g
Fibre
12 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Mince the garlic.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss the sweet potatoes with ½ the ginger, ½ the garlic, 1 tbsp oil (double for 4 portions) and S&P.
- Roast, stirring halfway, 20 to 25 min., until tender.
Make the glaze & cook the steak
- Meanwhile, in a small bowl, combine ½ the curry paste, ½ the ponzu and 1 tbsp oil (double for 4 portions).
- Pat the steak dry; season with S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the steak* and cook, brushing with the glaze at least twice, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, thinly slice the zucchini crosswise 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).
Sauté the vegetables
- In a large bowl, combine the bok choy, zucchini, remaining garlic, ginger and ponzu, a drizzle of oil and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the vegetables and sauté, 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.
