Japanese Seared Grass-Fed Porterhouse Steak
with Shiitakes, Broccolini & Sweet Mash
Cooking time
35 minutes
Servings
2/4
Calories
1260 /serving
Some things are made to be shared. A stunning centrepiece for a two-person soirée, this bone-in steak has a gentle Japanese accent. It’s flanked by a garlic-tinged sweet potato mash, plus sautéed mushrooms and broccolini. You’ll go sharesies on the ponzu-cilantro mayo, too.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 90g Shiitake mushrooms
- 1 Scallion
- 2 Garlic cloves
- 14g Cilantro
- 1 Bunch of broccolini
- 450g Sweet potatoes
- 30ml Ponzu lime sauce
- 60ml Mayonnaise
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
77 g
Saturated Fat
24 g
Sodium
1770 mg
Total Carb
61 g
Sugars
16 g
Protein
82 g
Fibre
11 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the sweet potatoes.
- Add the sweet potatoes and 1 garlic clove (double for 4 portions) to the pot of boiling water and boil, 14 to 16 min., until tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with ⅓ of the spices and S&P.
Mise en place
- Meanwhile, thinly slice the scallion crosswise.
- Finely chop the cilantro leaves and stems.
- Remove the stem ends of the broccolini.
- Mince the remaining garlic clove.
- Remove the stems from the mushrooms; thinly slice.
Cook the steak
- Pat the steak dry; 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. Let rest before slicing.
Make the ponzu-cilantro mayo
- Meanwhile, in a small bowl, combine the mayo, ½ the ponzu, ½ the minced garlic and ⅔ of the cilantro.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the scallion and remaining minced garlic. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 2 to 3 min., until nicely browned.
- Add the broccolini, remaining spices and ponzu, and 1 tbsp water (double for 4 portions).
- Cook, partially covered, stirring occasionally, 3 to 5 min., until the broccolini are crisp-tender; season with S&P.
Plate your dish
- Divide the mash between your plates.
- Top with the vegetables and steak.
- Garnish with the remaining cilantro.
- Serve the ponzu-cilantro mayo on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
