Steak & Fries with Singed Broccoli, Baby Carrots & Orange Glaze
- Prep time: 30 minutes
- Calories: 560
- 350 Grams of Porterhouse Steak (Thick-Cut)
- 3 Royal Blue Potatoes
- 1 Broccoli (small)
- 1 Small Bunch of Thyme
- 50 Grams of Garlic Aioli
- 1 Orange
- 2 Teaspoons of Butter (pantry)
- 0.5 Bunch of Baby Carrots
Prepare Veg:Preheat oven to 190°C. Wash the fresh produce. Cut potatoes lengthwise into 1 cm thick sticks. Cut the broccoli into florets (Note: not too small as they may overcook). Trim baby carrots as desired (we left ours whole, with a little green still on). Pick thyme leaves, discarding stems. Zest orange and cut in half.
Roast Veg:Add a drizzle of olive oil to potatoes, broccoli and carrot. Add thyme and season with salt and pepper. Toss to coat. Spread in a single layer across a lined baking tray (using 2 if required). Roast 14 minutes and check the broccoli and carrot (if getting too brown, remove from oven and keep warm). Continue to roast another 10-15 minutes, or until fries browned and tender when pierced with a fork. Remove from the oven. (Tip - don't crowd the trays with the veg, it will cook better with a little room around them. If you like, keep the potato separate from the other veg).
Cook Steak: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.
Deglaze Pan:Heat the pan used for steak on medium, then add 3-4 tablespoons of water and the juice from half the orange, and zest (to taste). Using a wooden spoon to scrape up any bits stuck to the pan. Simmer the sauce 1 to 2 minutes, or until slightly reduced in volume. Stir in butter and remove from the heat. Season with salt and pepper as desired.
You Plate It:Slice steak, cutting as you wish with potato fries, carrot and broccoli. Tope steak with orange glaze and serve garlic aioli on the side. Enjoy!