Porterhouse steak and onion gravy

Serves: 4  |  Preparation time: 5mins   |  Cooking time: 20mins

Ingredients:

• 4 x 200g Farm88 yearling beef porterhouse steaks, fat trimmed
• 500g “microwave in a bag” mini white potatoes
• 2 carrots, peeled, cut into batons
• 1 bunch broccolini, trimmed
• 1 cup frozen peas
• 1 tsp olive oil
• 1 brown onion, thinly sliced
• 29g packet traditional gravy mix
• Chopped parsley, to serve

Method:

1. Heat a lightly oiled chargrill pan or barbecue on high. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
2. Meanwhile, cook potatoes in packet for 4 to 5 minutes on HIGH (100%) or until tender, adding carrots, broccolini and peas in a microwave safe container for 2 to 3 minutes or until tender.
3. In a non-stick frying pan heat oil over medium-high heat. Add onions and cook for 3 to 4 minutes or until softened. In a jug, prepare gravy according to packet instructions. Add gravy to pan, season and stir to combine. Simmer for 1 minute or until heated through.
4. Serve steaks with gravy and vegetables. Sprinkle with parsley, to serve.
   
   

Tips:

• Use any type of steak for this recipe – eye fillet, scotch and rump would also work well.
• Substitute potatoes with shoestring or sweet potato fries.
• Any vegetables of choice would work well and can be microwaved – snow peas, green beans, broccoli, and squash, to name a few.