Grass-Fed Porterhouse Steak with Cranberry Agrodolce
Herby Crushed Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
1050 /serving
Designed to be shared, porterhouse is a generous cut—offering melt-in-your-mouth tenderloin and striploin. It comes with classy classics: parsleyed fingerling potatoes and roasted veg. For extra zing, recreate the trademark sweet-sour palate of Italian agrodolce with honey, red wine vinegar and cranberries.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 450g Fingerling potatoes
- 200g Broccoli florets
- 14g Parsley
- 300g Brussels sprouts
- 1 Shallot (or onion)
- 14g Honey
- 30ml Red wine vinegar
- 25g Dried cranberries
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
2 Sheet pans
Total Fat
43 g
Saturated Fat
15 g
Sodium
690 mg
Total Carb
82 g
Sugars
24 g
Protein
87 g
Fibre
14 g
Preparation
Boil the potatoes
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the potatoes and boil, 8 to 10 min., until tender.
- Drain and let dry for 5 min.
Roast the potatoes
- Meanwhile, roughly chop the parsley leaves and stems.
- On a sheet pan, using the palm of your hand, gently crush the potatoes until slightly flattened.
- Toss with a generous drizzle of oil, ⅓ of the spices and S&P.
- Roast, 20 to 25 min., until browned and crispy.
- Transfer to a medium bowl and add ⅔ of the parsley; toss well.
Roast the vegetables
- Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- Peel and quarter the shallot; separate the petals.
- On a second lined sheet pan, toss the Brussels sprouts, broccoli (halve if large) and shallot with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Cook the steak
- Meanwhile, pat the steak dry; season with 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. Reserve the pan.
Make the cranberry agrodolce
- In the same pan, combine the cranberries, honey, vinegar, ½ cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce to a simmer and cook, stirring often, 4 to 6 min., until the cranberries have broken down and the sauce has combined.
Plate your dish
- Divide the potatoes, vegetables and steak between your plates.
- Top the steak with a spoonful of the cranberry agrodolce.
- Garnish with the remaining parsley.
- Serve the remaining cranberry agrodolce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
