Porterhouse Steak with Orange Glaze Fries, Singed Broccoli & Baby Carrots

Preheat oven to 190°C. Cut potatoes lengthwise into 1 cm wide sticks. Cut the broccoli into florets. Trim baby carrots as desired (we left ours whole, with a little green still on). Pick thyme leaves, discarding stems. Zest orange and cut it in half.

Tip! Be sure not to cut the broccoli too small as it may overcook.

Drizzle olive oil over potatoes, broccoli and carrots. Add thyme and season with salt and pepper. Toss to coat. Spread in a single layer across a lined baking tray. Roast for 14 minutes and check the broccoli and carrots. Continue to roast another 10-15 minutes or until fries are browned and tender when pierced with a fork.

Tip! Use two trays if necessary. Don't crowd the trays with the veg: they will cook better with a little room around them. We suggest keeping the veg separate from the potatoes so you can easily remove them from the tray if they cook faster than the fries.

Season both sides of the steak with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! Your meat is supplied thick-cut as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness as the cooking time will be considerably less.

Heat the same pan to medium, then add 3-4 Tbsp water and the juice from ¹⁄₂ the orange, and zest (to taste). Use a wooden spoon to scrape up any browned bits stuck to the pan. Simmer the sauce for 1-2 minutes or until slightly reduced in volume. Stir in cold butter and remove from the heat. Season with salt and pepper as desired.

Slice steak, and serve with potato fries, carrot and broccoli. Spoon a little orange glaze over the steak, and serve garlic aioli on the side. Enjoy!

Preheat oven to 190°C. Cut potatoes lengthwise into 1 cm wide sticks. Cut the broccoli into florets. Trim baby carrots as desired (we left ours whole, with a little green still on). Pick thyme leaves, discarding stems. Zest orange and cut it in half.

Tip! Be sure not to cut the broccoli too small as it may overcook.

Drizzle olive oil over potatoes, broccoli and carrots. Add thyme and season with salt and pepper. Toss to coat. Spread in a single layer across a lined baking tray. Roast for 14 minutes and check the broccoli and carrots. Continue to roast another 10-15 minutes or until fries are browned and tender when pierced with a fork.

Tip! Use two trays if necessary. Don't crowd the trays with the veg: they will cook better with a little room around them. We suggest keeping the veg separate from the potatoes so you can easily remove them from the tray if they cook faster than the fries.

Season both sides of the steak with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! Your meat is supplied thick-cut as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness as the cooking time will be considerably less.

Heat the same pan to medium, then add 3-4 Tbsp water and the juice from ¹⁄₂ the orange, and zest (to taste). Use a wooden spoon to scrape up any browned bits stuck to the pan. Simmer the sauce for 1-2 minutes or until slightly reduced in volume. Stir in cold butter and remove from the heat. Season with salt and pepper as desired.

Slice steak, and serve with potato fries, carrot and broccoli. Spoon a little orange glaze over the steak, and serve garlic aioli on the side. Enjoy!