Thick-Cut Porterhouse Steak with Oven Roasted Veg & ‘Creamed’ Spinach

Prepare Ingredients:

Preheat the oven to 230°C. Wash the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Peel then cut the beetroot in half then into 1.5 cm wedges. Cut the sweet potato. Peel and mince the garlic.

Roast Beetroot & Sweet Potato:

Place the beetroot and sweet potato on a lined baking tray. Drizzle with olive oil and season with salt and pepper, toss to coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Start 'Creamed' Spinach:

In a large non stick pan (or pot), heat olive oil on medium until hot. Add the baby spinach and a dash of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until completely wilted. (If necessary, work in batches.) Remove from heat and set aside.

Sear Steaks:

Season steak on both sides 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, leaving any browned bits in the pan.

Finish 'Creamed' Spinach:

While the steak rests, heat the same pan used for the steak on medium until hot (If the pan seems dry, add olive oil.) Add as much garlic as desired and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the baby spinach, parmesan, and butter. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Transfer to plates.

You Plate It:

Once rested, slice steak to your desired thickness. Add any juices from the cutting board to the baby spinach; stir to combine. Serve with 'creamed' spinach and roasted vegetables on the side. Enjoy!