BBQ Grass-Fed Porterhouse Steak with Spicy Thai Glaze
Yellow Zucchini & Sweet Potatoes en Papillote
Cooking time
30 minutes
Servings
2/4
Calories
1250 /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 steamy 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)
- 450g Sweet potatoes
- 225g Bok choy tips
- 15ml Ginger paste
- 2 Garlic cloves
- 1 Lime
- 1 Yellow zucchini
- 60ml Mayonnaise
- 30ml Ponzu lime sauce
- 18g Red curry paste
Contains: Eggs, Soy, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Basting brush
BBQ
Aluminum foil
Total Fat
78 g
Saturated Fat
18 g
Sodium
1350 mg
Total Carb
61 g
Sugars
15 g
Protein
82 g
Fibre
12 g
Preparation
Prepare the sweet potatoes
- Heat the BBQ on high, making sure to oil the grill first.
- 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 and close the lid.
- Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender.
- 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 ponzu and 1 tbsp oil (double for 4 portions).
- Pat the steak* dry; season with S&P.
- Add to the BBQ and grill, 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.
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).
Grill the vegetables
- In a large bowl, combine the bok choy, zucchini, remaining garlic, ginger and ponzu, a drizzle of oil and S&P.
- Add to the BBQ 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.
