Chilli and fennel steak with crisp potatoes
Please log in to save or rate. Serves: 1Time to make: 30 mins
Total cost: $6.50 / $6.50 per serve
(at time of publication)
- 1 medium red potato, such as desiree, chopped
- 1/3 bunch (4–5) baby carrots
- 1 rosemary sprig
- 3 teaspoons honey
- 1 tablespoon olive oil
- 120g porterhouse steak, trimmed
- 1/4 teaspoon chilli flakes, crushed
- 1/4 teaspoon fennel seeds, crushed
- 1 1/2 cups baby spinach
- mustard of your choice, to serve (optional)
Nutritional information (per serve)
Instructions
Step 1 Bring a small saucepan of water to the boil. Add potato and cook for 5 minutes, or until just tender, then drain and set aside.
Step 2 Reduce heat to low. Add baby carrots, rosemary and honey to saucepan with 1/2 cup water; cover and cook for 5 minutes, or until carrots are just tender. Uncover pan, increase heat to medium– high and cook for 5 minutes, or until liquid evaporates and carrots are coated in honey. Cover pan to keep warm and set aside.
Step 3 Meanwhile, heat half the olive oil in a large non-stick frying pan over medium–high heat. Add reserved cooked potato and stir occasionally for 10–12 minutes, or until crisp and golden.
Step 4 Push potato to one side of pan. Sprinkle chilli flakes and fennel seeds onto steak, add to pan and cook for 3 minutes per side, or until done to your liking. Transfer steak and potato to a plate; cover.
Step 5 Heat remaining olive oil in same frying pan. Add baby spinach and cook until just wilted; transfer to a serving plate with steak, potato and carrots. Serve steak with a dollop of mustard (if using).
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