Steak with Lime, Miso and Chilli Sauce, Sesame Wedges & Green Salad

Preheat oven to 200°C. Wash and cut sweet potato and red potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle over white sesame seeds and bake in the oven for 20 minutes.

Tip! Use 2 trays if necessary.

Zest lime and cut into quarters. Pat the porterhouse steak dry with a paper towel. In a small bowl, combine miso chilli steak sauce and juice and zest from ¹⁄₄ of the lime, mixing well. Add half the marinade to the beef, coat and set aside for 10 minutes.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 3-4 minutes on each side for a medium cooked steak (adjust cooking time to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Slice steak as thick or thin as desired.

Combine remaining lime zest, a squeeze of lime juice, 1 tbsp olive oil and salt and pepper (to taste). Toss dressing through mixed lettuce.

Tip! Use extra virgin olive oil if you have it.

Divide wedges and salad between plates and add sliced steak. Top steak with as much remaining sauce as desired. Garnish with any remaining lemon wedge. Enjoy!

Preheat oven to 200°C. Wash and cut sweet potato and red potato into 1 cm wedges (to ensure even cooking). Spread in a single layer over a lined baking tray and coat with a little oil, salt and pepper. Sprinkle over white sesame seeds and bake in the oven for 20 minutes.

Tip! Use 2 trays if necessary.

Zest lime and cut into quarters. Pat the porterhouse steak dry with a paper towel. In a small bowl, combine miso chilli steak sauce and juice and zest from ¹⁄₄ of the lime, mixing well. Add half the marinade to the beef, coat and set aside for 10 minutes.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 3-4 minutes on each side for a medium cooked steak (adjust cooking time to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Slice steak as thick or thin as desired.

Combine remaining lime zest, a squeeze of lime juice, 1 tbsp olive oil and salt and pepper (to taste). Toss dressing through mixed lettuce.

Tip! Use extra virgin olive oil if you have it.

Divide wedges and salad between plates and add sliced steak. Top steak with as much remaining sauce as desired. Garnish with any remaining lemon wedge. Enjoy!